Tres Leches Cake
A Tres leches cake, or Pastel Tres leches (Spanish, "Three milk cake"), or Pan Tres Leches (Spanish, "Three milk bread"), is a sponge cake—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. When butter is not used, the tres leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup evaporated milk
1 cup whole milk
1 container of Cool Whip
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 Cool Whip.
I have made this cake many times over the years for my family. This cake is great and so easy to make. The key to having the cake absorb the milk is to poke fork holes on the top. Then pour the milk slowly over the holes so it can be absorbed. The original recipe calls for frosting to ice the cake with, but I use whipped topping instead of frosting. Sugar frosting is too sweet for this cake.
Recipe Adapted from bettycrocker.com