DULCE DE LECHE CAKE RECIPE - BETTYCROCKER.COM
Browned butter creates the "wow" in a caramel-frosted cake jump-started with a cake mix.
Provided by Betty Crocker Kitchens
Total Time 2 hours 10 minutes
Prep Time 30 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
- In 1-quart saucepan, heat butter over medium heat 4 to 6 minutes, stirring frequently, just until golden brown. Remove from heat. Cool 15 minutes.
- In large bowl, beat cake mix, browned butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (brown flecks from butter will appear in batter). Pour into pan.
- Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- Meanwhile, in large bowl, beat dulce de leche and cream cheese with electric mixer on high speed about 2 minutes or until blended and smooth. Beat in whipping cream until stiff peaks form. Spread frosting over cooled cake. Serve immediately, or refrigerate until serving. Store loosely covered in refrigerator.
Nutrition Facts : Calories 400 , CarbohydrateContent 51 g, CholesterolContent 110 mg, FatContent 4 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 37 g, TransFatContent 1/2 g
TRES LECHES CAKE WITH DULCE DE LECHE RECIPE | ALLRECIPES
This classic moist Mexican cake is soaked in 3 different milks, but this one comes with a twist: it is has an extra layer of dulce de leche!
Provided by Fioa
Categories World Cuisine Latin American Mexican
Total Time 2 hours 5 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 1 9x13-inch baking dish
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and dust with flour.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form and sugar is completely dissolved.
- Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow and creamy. Fold into egg whites.
- Mix flour and baking powder in a bowl. Fold in egg mixture; add lime zest. Pour mixture into the prepared baking pan.
- Bake in the preheated oven until lightly golden, about 30 minutes. Turn off oven and keep the cake in the oven for another 15 minutes.
- Mix condensed milk, evaporated milk, and heavy cream in a bowl until well combined.
- Poke cake several times across the top with a fork. Pour three-milks mixture over cake. Refrigerate for 1 hour to allow milk mixture to soak in. Spread dulce de leche on top.
Nutrition Facts : Calories 338.8 calories, CarbohydrateContent 42.1 g, CholesterolContent 130.9 mg, FatContent 15.5 g, FiberContent 0.2 g, ProteinContent 9.1 g, SaturatedFatContent 8.5 g, SodiumContent 180.6 mg, SugarContent 35.5 g
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- Enclose the loaf in the plastic overhang and freeze until completely firm, at least 6 hours. The cake will keep frozen for up to 1 month. To serve, unwrap the top of the loaf, invert the loaf onto a platter, remove the pan and plastic and slice with a serrated knife.
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