Chocolate Très Lèche Cake – amazing!!! SO easy and this tastes fantastic! Cake mix, cinnamon soaked in sweetened condensed milk, evaporated milk, half-and-half, cocoa powder. Top with homemade whipped cream and cherries. This cake gets better as it ages. A huge hit at our Cinco de Mayo party!!

Cinco de Mayo is this weekend. It is one of my favorite “holidays”. I never miss a chance to drink a margarita and eat Mexican food! Last year I made a Tres Leches Cake. It was the first time I had ever tried Tres Leches Cake and it was so delicious. This year I decided to experiment with a Chocolate Tres Leches Cake.

 I took a shortcut and used a chocolate cake mix with some cinnamon mixed in the batter. It smelled SO good while it was baking. Keeping with the chocolate theme, I added some cocoa to the milk mixture. I topped the cake with my favorite fresh whipped cream. You can always substitute Cool Whip if you don’t want to make the whipped cream. Whatever you decided to top the cake with, I promise this will be a great addition to your Cinco de Mayo celebration!

Yield: serves 10 to 12Author: Plain ChickenPrint Recipe

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Chocolate Très Lèche Cake

prep time: 15 MINScook time: 35 MINStotal time: 50 mins

Chocolate Très Lèche Cake – amazing!!! SO easy and this tastes fantastic! Cake mix, cinnamon soaked in sweetened condensed milk, evaporated milk, half-and-half, cocoa powder. Top with homemade whipped cream and cherries. This cake gets better as it ages. A huge hit at our Cinco de Mayo party!!

ingredients:

Cake

• 1 box devils food cake mix (Duncan Hines), plus ingredients to make cake
• 2 tsp cinnamon

Milk Mixture

• 1 (14-oz) can sweetened condensed milk
• 1 (12-oz) can evaporated milk
• 1 cup half-and-half
• 2 Tbsp cocoa powder

Whipped Cream Topping

• 2 cups heaving whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• cherries

instructions:

1. Mix cake mix, cinnamon, plus ingredients to make the according to package directions. Bake in a greased and floured 9×13 pan. Cool completely.
2. Mix together sweetened condensed milk, evaporated milk, half and half and cocoa powder. Poke holes in cake and slowly pour milk mixture over cake. Cover and refrigerate overnight.
3. 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.

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