Premium Tres Leches Cake

By pengnev

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 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. 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 a white fluffy frosting.

Details

Servings 15
Adapted from bettycrocker.com

Preparation

Step 1

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

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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.

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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Don't use yellow cake. Use the French Vanilla cake mix. It gives it an extra something in the cake...

And you need to ATTACK the cake with the fork. The more holes there are the more the milk will absorb into the cake.

This is one of the BEST CAKES EVER. It is easy to make and loved by everyone who has tasted it. I like to use a whipped cream topping. This to me is more traditional for a Tres Leches Cake. Raspberries, etc. add to the delight of this cake when sprinkled on top or on the side. This cake is meant to be very moist with extra liquid on the bottom of the pan. It is best served very cold. I think it is better than some of the Tres Leches Cakes I have tasted in Mexico.

I love this cake. I am Mexican American and have gone to great lengths making a tres leches cake from scratch and it doesn't taste as good as this cake. I make it all the time and get requests all the time to bring this cake along to family get togethers. The only thing I have changed is that I don't put plain frosting on it. I mix a whipped cream and half about a third of a can of frosting together to top it off. I think using just frosting is too sweet for the cake. Thanks for the recipe Betty Crocker! It is a winner in anyone's book.

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