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Tres Leches Cake

(11)
  1 reviews
  • 30 min prep time
  • 4 hr 0 min total time
  • 11 ingredients
  • 15 servings
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Moist, tender cake is topped with a rum-flavored sauce, then garnished with whipped cream, coconut and nuts.

Bake-Off® Contest 34, 1990
Janice Weinrick
La Mesa, California

Ingredients

Cake

1
box (1 lb 2.25 oz) yellow cake mix with pudding
1
cup water
1/3
cup vegetable oil
3
eggs

Sauce

1
cup whipping cream
1/3
cup rum or 1 teaspoon rum extract plus 1/3 cup water
1
can (14 oz) sweetened condensed milk (not evaporated)
1
can (12 oz) evaporated milk

Topping

1
cup whipping cream
1/3
cup coconut chips, toasted
1/3
cup chopped macadamia nuts

Steps

  • 1 Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into baking dish. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
  • 2 Meanwhile, in large bowl, mix sauce ingredients. Using long-tined fork, pierce hot cake in baking dish every 1 to 2 inches. Slowly pour sauce mixture over cake. Refrigerate cake at least 3 hours to chill. (Cake will absorb most of sauce mixture.)
  • 3 Before serving, in small bowl, beat 1 cup whipping cream until stiff peaks form. Spread over cold cake. Sprinkle with coconut and macadamia nuts. Cover and refrigerate any remaining cake.
  • 1 Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into baking dish. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
  • 2 Meanwhile, in large bowl, mix sauce ingredients. Using long-tined fork, pierce hot cake in baking dish every 1 to 2 inches. Slowly pour sauce mixture over cake. Refrigerate cake at least 3 hours to chill. (Cake will absorb most of sauce mixture.)
  • 3 Before serving, in small bowl, beat 1 cup whipping cream until stiff peaks form. Spread over cold cake. Sprinkle with coconut and macadamia nuts. Cover and refrigerate any remaining cake.

Expert Tips

To toast coconut, spread on cookie sheet; bake in 350°F oven 7 to 8 minutes, stirring occasionally, until light golden brown.

Tres Leches Cake is a classic Nicaraguan cake soaked with three forms of leches, or “milks.” It is a very moist cake and becomes more flavorful as it's stored. Refrigerate it tightly covered up to 3 days.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
Calories from Fat
220
% Daily Value
Total Fat
25g
38%
Saturated Fat
11g
55%
Trans Fat
1g
Cholesterol
90mg
30%
Sodium
310mg
13%
Total Carbohydrate
45g
15%
Dietary Fiber
0g
0%
Sugars
37g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
4%
4%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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