EASY TRES LECHES CAKE USING CAKE MIX RECIPES
TRES LECHES CAKE RECIPE - BETTYCROCKER.COM
A classic and easy Tres Leches Cake goes far beyond your average cake recipe. Moist, flavorful and deeply rich, our Tres Leches Cake with Betty Crocker™ Super Moist™ Yellow Cake Mix makes it simple to impress. Sweetened condensed milk, whole milk and whipping cream are the traditional “three milks" in our Tres Leches Cake ingredients. Mix and pour into "poke" holes in the cake to create the iconic flavor. Tap into your inner Betty with a cake that goes from mix to masterpiece.
Provided by Betty Crocker Kitchens
Total Time 1 hours 55 minutes
Prep Time 15 minutes
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
- 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 long-tined 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 frosting. Store covered in refrigerator.
Nutrition Facts : Calories 380 , CarbohydrateContent 52 g, CholesterolContent 80 mg, FatContent 3 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 290 mg, SugarContent 41 g, TransFatContent 0 g
EASY TRES LECHES CAKE RECIPE - FOOD.COM
I wanted to make a simple, quick Tres Leches cake for my family. Too many recipes I'd found called for fruit, or meringue, or coconut -- which detracts from the rich milk flavor.
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 1 cake, 15-18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 350º.
- Grease or "pam" 9x12 baking pan.
- Beat eggs in a large bowl.
- Add water and cake mix and beat 3 minutes.
- Pour batter into pan.
- Bake for 30 minutes, or until cake has lost its jiggly center and springs back when touched.
- Let cool to room temperature.
- Mix the 3 milks.
- Poke cake full of holes. A chopstick works great for this. Don't skimp on the holes; that's what allows the cake to absorb the milks.
- Pour the milk mixture over the cake slowly, until it's absorbed the liquid.
- Refrigerate until ready to serve.
- Serve as desired. If you're serving company, you might cover the cake with whipped cream and fruit; you might just drizzle heavy cream over each serving; you might puree a carton of frozen strawberries and use that as a base to serve slices on.
Nutrition Facts : Calories 337.2, FatContent 14.9, SaturatedFatContent 7.1, CholesterolContent 86.9, SodiumContent 314, CarbohydrateContent 44.3, FiberContent 0.3, SugarContent 33.4, ProteinContent 7.2
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