Premium Tres Leches Cake

By dlgates60

Ingredients

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.
• 2 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.
• 3 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.
• 4 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.

Details

Servings 1
Adapted from bettycrocker.com

Preparation

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Three forms of leche, or "milk," are poured over a baked cake to create its signature indulgence. Cake mix and ready-to-spread frosting make it easy.

box Betty Crocker® SuperMoist® yellow cake mix

container Betty Crocker® Whipped fluffy white frosting

Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.

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.

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.

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Typical yellow cake? Not! You'll savor a very moist cake that's been soaked in three full-flavored milks ("tres leches" in Spanish). The preparation is similar to a "poke" cake, where a cake is first baked, then poked and a mixture poured over it. This cake can vary by region, having fruit or chocolate, but the three-milk soaking is the key to its authenticity.

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I love this recipe!!!!!! I also add 1/3 cup of self rising flour!!! it make it a bit more fluffy cake. And like others I do my own whipped cream with heavy whipping cream, confectioner sugar and a bit of vanilla. But this recipe is an A+

Been making this recipe for more than a year and a half now (with another reviewer's suggested frosting of Cool Whip, instant vanilla pudding mix, and the rest of the can of evaporated milk), and it's always a hit. Today I used it to make my first chocolate tres leches cake, and the reviews were good! I skipped the vanilla essence, added 3 tablespoons of pure cocoa to the milks, and used only half a package of vanilla pudding for the frosting.

Ive made this cake a few times, and it comes out great each time. This cake is easy to make and taste delicious. It is very sweet, so instead of frosting, I use a light whipping cream instead. A thin layer is more than enough.

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