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Thursday, June 17, 2010

Tres Leches Cake

This is my new favorite cake! I'm so glad I requested that my mom make THIS cake for my birthday! It was so delicious and moist! I love that it's not heavy at all (although, that may be a bad thing—I ate more). You've got to make it! The perfect summer dessert!!



Tres Leches Cake

Ingredients:
White or yellow cake mix and ingredients called for on box*
1 (14-oz) can fat-free sweetened condensed milk
1 (12-oz) can fat free evaporated milk
1/4–1/2 cup half and half (or heavy cream—fat free half and half doesn't work)
Whipped cream for serving (homemade was delicious!)
Berries for serving (my sister used a chopper to chop strawberries really tiny—I think it's so pretty!)

Directions:
Prepare white or yellow cake mix as directed on package, *or use buttermilk in place of water for a denser cake (my mom did this and it was goooood! Does that make it "Quatro Leches Cake"??). Let stand five minutes.
In a large bowl, combine sweetened condensed milk, evaporated milk, and half and half.
Poke top of cake every 1/2 inch with a fork, wiping fork occasionally to reduce sticking.
Carefully pour milks evenly over the top of the cake (pour slowly if it runs to the corners—you might have to use a spoon or spatula to move the liquid to the center). Cover and refrigerate at least one hour or until mixture is absorbed into cake. Overnight is best (the cake was better the second day!).
Serve with whipped cream and berries.

So delicious! I know you'll love it!

1 comments:

Red Couch Recipes said...

Lovely Tres Leches cake I agree with you that this tastes better overnight. I have never served it with peaches, but I bet it is devine. Joni