Peppermint Chocolate Chip Tres Leches Cake - dangerously delicious! Great for all your upcoming holiday parties!! Yellow cake mixed baked with candy canes and chocolate chips then soaked in three milks - sweetened condensed milk, half-and-half and evaporated milk. Top cake with whipped cream and more candy canes and chocolate chips. We could not stop eating this delicious cake! #dessert #peppermint #chocolatechips #candycakes #cake
mini chocolate chips and crushed candy canes for garnish
Mix cake mix, peppermint extract, plus ingredients to make the according to package directions. Stir in crushed candy canes and mini chocolate chips. Bake in a greased and floured 9x13 pan according to package directions.
Mix together sweetened condensed milk, evaporated milk and half and half.
Remove cake from oven. Poke holes in warm cake and slowly pour milk mixture over cake. Cool cake completely. Cover and refrigerate 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.
Garnish with mini chocolate chips and crushed candy canes right before serving, if desired.
You will want to make this cake a day in advance. The cake needs time to absorb all the milk.
Hold off on adding any crushed peppermints to the top of the cake until you are ready to serve. The crushed peppermints may bleed into the whipped cream if you add them too early.
I crush my candy canes in a food processor. You can also place them in a freezer bag and hit them with a rolling pin for meat mallet.
I use a chopstick, straw, or spoon handle to poke holes in the cake.
You can use any flavor of cake mix that you prefer.
I made fresh whipped cream for the topping. You can substitute a tub of Cool Whip if you prefer.