Layered Lemon Tres Leches Cake

By rmulleni

Ingredients

• 1 1
• pkg. (2-layer size) white cake mix
• 1 1
• pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
• 1 1
• can (14 oz.) sweetened condensed milk
• 1 1
• can (12 oz.) evaporated milk
• 1/2 1/2
• cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 2
• cups thawed COOL WHIP Whipped Topping
• 1/4 1/4
• cup lemon juice

Details

Servings 16
Preparation time 25mins
Cooking time 153mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350ºF.

PREPARE cake batter and bake as directed on package for 2 (9-inch) round layers, blending dry gelatin mix into batter before pouring into prepared pans. Cool cakes completely in pans.

PIERCE cakes with large fork at 1/4-inch intervals. Blend next 3 ingredients in blender until smooth; slowly pour over cakes. Refrigerate 1 hour or until liquid is absorbed. (Liquid will slowly be absorbed by the cakes.)

MIX 1/2 cup COOL WHIP and juice in medium bowl; stir in remaining COOL WHIP. Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Keep refrigerated.
Kraft Kitchens Tips

How to Serve Cake
Assemble cake on a cake stand or platter that has a rim as some of the cake's milk mixture will run out of the cake as it stands.
Shortcut
To add milk mixture to cake with less mess, pour milk mixture into clean plastic bottle with narrow squirt tip. Insert tip of bottle into hole in cake before gently squeezing milk mixture into hole. Continue across cakes.