Happy Cinco De Mayo! If you are ever having a Mexican themed party and struggling what to have for dessert, this is it! Tres Leches Cake is unbelievably moist and has the perfect amount of sweetness. When I made this for my husband's work Cinco De Mayo party I planned to make a 100% homemade version of this cake but this Betty Crocker recipe was much more weekday baking friendly. The original recipe called for a tub of Betty Crocker white frosting but I
decided on cool whip because I thought the frosting would make the cake
too sweet. When you pour the three different milks over the cake you are going to think, there is no way the cake will soak up all this moisture in an hour, but trust me when I say it does.
Ingredients:
1 box Betty Crocker SuperMoist yellow cake mix
1 1/4 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla extract
4 eggs
1 can (14 oz) sweetened condensed milk
1 cup evaporated milk
1 cup heavy whipping cream
1 tub of Cool Whip
- Directions:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.
In
large bowl, beat cake mix, water, oil, vanilla and eggs with electric
mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping
bowl occasionally. Pour into pan.
Bake
as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of
hot cake every 1/2 inch with fork, wiping fork occasionally
to reduce sticking.
In
large bowl, stir together sweetened condensed milk, whole milk and
whipping cream. Carefully pour evenly over top of cake. Cover;
refrigerate about 1 hour or until mixture is absorbed into cake. Frost
with Cool Whip. Store covered in refrigerator.
Source: Betty Crocker
