TRES LECHES DE CHOCOLATE RECIPES

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.

Steps:

• CAKE: Preheat oven to 350°F. Spray a 9x13-inch baking pan with baking spray.
• Beat cake mix, eggs, milk, 1 teaspoon vanilla extract, and cinnamon in a large bowl with an electric hand mixer on low speed for 30 seconds. Beat on medium speed for 1 minute, or until well mixed.
• Pour into pan and bake 20 to 23 minutes, until a toothpick inserted in center comes out clean. Let cool 5 to 10 minutes before using a skewer or chopstick to poke holes all over the top.
• TOPPING: Whisk together 1 cup heavy whipping cream, condensed milk and evaporated milk in a medium bowl. Pour mixture slowly and evenly over top of cake, taking care to fill holes. Cover and refrigerate at least 4 hours or overnight.
• Just before serving, add remaining 1 cup whipping cream, 1 teaspoon vanilla, and powdered sugar to a large bowl and beat until stiff peaks form. Spread whipped cream over top of the set cake and cut into squares. Sprinkle tres leches cake with cinnamon and serve with fresh berries, if desired.