Friday, May 4, 2012
Tres Leche Cake
This cake is to-die-for. Chicken Legs took one bite and said "Amazing". He wanted to write my blog post (that is always a sign that he loves what I made), but all he could think of to say was - "This is D%#M good!" Well, I couldn't agree more. It was love at first bite!
This cake is ultra moist. It just melts in your mouth. I especially loved the touch of cinnamon in the cake. I made homemade whipped cream. You can use cool whip if you would like, but I highly recommend making the real whipped cream. The only change Chicken Legs requested was to chop the cherries up so there was cherry in every bite. This cake would be the perfect ending to your Cinco de Mayo celebration tomorrow!
Tres Leche Cake
1 box yellow cake mix (Duncan Hines), plus ingredients to make cake
3/4 tsp cinnamon
1 can sweetened condensed milk
1 (12oz) can evaporated milk
1 cup half-and-half
Whipped Cream Topping
2 cups heaving whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
Mix cake mix, cinnamon, plus ingredients to make the according to package directions. Bake in a greased and floured 9x13 pan. Cool completely.
Mix together sweetened condensed milk, evaporated milk and half and half. Poke holes in cake and slowly pour milk mixture over cake. Cover and refridgerate overnight.
When ready to serve, whip together heavy cream, powdered sugar and vanilla extract. (I chill my mixing bowl in the freezer for 5-10 minutes before adding the cream and sugar). Whip at high speed for 1-2 minutes. Spread over cake and top each slice with a cherry.
Cooked by Steph & Eaten by Tadd 5/04/2012