Tuesday, May 10, 2011
Please tell me that you all have had Tres Leches before. It is redonkulous. Yes, RE-DONK-U-LOUS (it’s a real word, I promise). Tres leches means cake of ‘three milks’: Sweetened Condensed Milk, Evaporated Milk, and Heavy Cream. It is super sweet, light, moist, and flat out delicious!
Before I continue, I have a confession to make: I prefer boxed cake to the homemade variety.
Yes you heard me right – I. like. boxed. cake. (Phewf. I feel better after getting that off of my chest). You see, I have YET to meet a homemade cake that holds a candle to the moist deliciousness of boxed cake. Plus it’s just SO easy!
Anyhow, being that I’m a boxed cake kinda gal, this version of tres leches is about as easy as it gets! Cake mix, canned milk, and homemade whipped cream (sorry folks, I just can’t stoop to the cool whip level).
We made this for Cinco de Wiley last week, and it was a huge hit. You should probably go make this. now.
1 box Pillsbury Yellow Cake Mix
1 cup water
1/3 cup oil
1 can sweetened condensed milk
1 can evaporated milk
16 oz heavy whipping cream
1/3 cup powdered sugar (plus more to taste)
Preheat oven to 350º. Mix cake ingredients together and then pour into a greased 9 x 13 pan. Bake for 34-38 minutes (until a toothpick is inserted into the center and comes out clean when removed). Allow cake to cool completely.
Poke holes into cake with the back of a wooden spoon or chopstick. Mix together sweetened condensed milk and evaporated milk until completely combined and pour evenly over cake using a spatula to spread it around.
Using a stad mixer fitted with the wisk attachment (or hand beaters & a large bowl), whisk together whipping dream until stiff peaks form. Add powdered sugar to taste. Spread whipped cream on top of cake.
To serve, cut into 3"x3" pieces and top each piece with a cherry.