"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tres Leches Recipe

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This recipe for Tres Leches, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Persida Alies, CRSS Regulatory Specialist
Added: Tuesday, September 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Betty Crocker or Duncan Hines Butter Recipe Yellow Cake Mix
2 12 oz cans of evaporated milk
2 14 oz cans sweetened condensed milk
2 cups whipping cream
1 can coconut milk (shake can weel prior to pouring)
Optional:
1 cup whipping cream
3/4 cup sugar
1 teaspoon vanilla

Directions:
Directions:
Bake cake according to recipe on box.
Let cake cool for 10 minutes and loosen cake from sides of pan. Using a large fork or skewer, poke holes all over surface of cake. Slowly poor 5 cups of Tres Leches sauce over cake. Cover cake and chill 8-12 hours or overnight. Cover and chill remaining mixture.
About 1 hour before serving, slowly pour about 1 cup of the remaining Tres Leches sauce over cake. Recover and chill cake and remaining sauce until serving time.
Tres Leches Sauce:
In saucepan combine 2 cans evaporated milk, 2 cans sweetened condensed milk, 2 cups whipping cream, 1 can coconut milk. Cook over medium heat until boiling, while stirring frequently. Remove from heat and transfer to a large bowl. Cover and cool completely.

Optional:
In a chiiled bowl, combine 1 cup whipping cream, 3/4 cup granulated sugar, and 1 teaspoon vanilla. Beat with electric mixer until peaks form. Remove cake from refridgerator. Spread whipped cream mixture over top and sides of cake. Some of the Tres Leches sauce will seep out of the cake as it stands. Serve immediately with the remaining Tres Leches sauce on the side.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Buen Apetito!

 

 

 

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