Cookbook:Tres Leches Cake II
Tres Leches Cake is a popular Latin American dessert using 3 types of milk.
- 1 box of white cake mix preferably with pudding in the mix
- 1 can of sweetened condensed milk
- 1 can of evaporated milk
- 1 cup of heavy whipping cream or half and half
- 1 container of cool whip
- optional liqueur can be added to tres leches mixture for extra or different flavoring
When baking cake, it would be best to bake in a oven safe baking cake dish so that less mess is prevented when mixing in the tres leches mixture. If the baker is very experienced, then cake can be put onto baker's choice of serving dish or platter. Prepare cake as directed on package and bake. (If baker wants to take out of baking pan, then do so now when cake is done baking.) When cake is done, poke top of cake with a fork to make holes. This is so the milk mixture can seep into the cake.
While cake is baking, prepare tres leches "3 milks" mixture. Combine the one can of sweetened condensed milk, evaporated milk, and heaving whipping cream or half and half. Mix well. When cake is done baking and holes have been poked into top of cake, pour the tres leches over top of milk allowing it to seep into cake. It will all seep into cake.
Refrigerate cake for 8 hours or overnight. Immediately before serving, spread cake with cool whip or as guests prefer. Regular cake frosting is an option, although the cake becomes very sweet. Cool whip is found to add just the right touch of sweetness.
Other options are to prepare 2 cakes and baker's choice of fillings can be added on top of first layer after tres leches mixture has been added to the cake. Then placed on top and add tres leches mixture to second cake layer. This can be a very messy process therefore much care must be taken to prevent milk seeping out from sides of cake and from bottom. Frost or spread cool whip as normal. Cake can be stacked and decorated as a normal cake.