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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Desperate Tres Leches Cake Recipe

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This recipe for Desperate Tres Leches Cake is from A Cookbook for Amanda, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box yellow cake mix (butter recipe), prepared
1 (14 oz) can sweetened condensed milk
1 (12 0z) can evaporated milk
1 cup whole milk
1 pint whipping cream
2 Tbs powered sugar
Fresh raspberries or caramel suce for garnish
Directions:
Directions:
Prepare the cake mix according to package directions. Grease and flour a 9x13 inch baking pan and bake the cake until done, about 30 minutes.

When cake is done, remove it from the oven. While the cake is still warm, using a wooden skewer, prick the call all over (about every 1/2 inch). In a large measuring cup, stir together the condensed milk, evaporated milk and whole milk. Pour slowly over the top of the cake, making sure to distribute it evenly. (The cake should absorb all of the milk.)

Allow the cake to sit at room temperature for about 30 minutes to coll. Cover with plastic or foil and refrigerate 30-60 minutes until well chilled.

Whip the cream, adding the powdered sugar slowly, until still peaks form, about 3 minutes. Spread the whipped cream over the entire cake and place back in the refrigerator for another hour to chill or up to 12 hours before slicing and serving. Garnish with raspberries or drizzle with caramel sauce.
Number Of Servings:
Number Of Servings:
12

 

 

 

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