Skinny Tres Leches Cake
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  • 1 box Betty Crocker™ SuperMoist™ yellow cake mix
  • 11 1/4 cups water
  • 11 tablespoon canola oil
  • 12 teaspoons vanilla
  • 12 whole eggs
  • 13 egg whites
  • 11 can (14 oz) fat-free sweetened condensed milk (not evaporated)
  • 11 can (12 oz) evaporated fat-free milk
  • 11/2 cup fat-free (skim) milk or fat-free half-and-half
  • 11 container (8 oz) Cool Whip™ lite frozen whipped topping or Cool Whip™ fat-free frozen whipped topping, thawed
  • 1 Sliced fresh strawberries, if desired1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
  • 12 In large bowl, beat cake mix, water, oil, vanilla, whole eggs and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 13 Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake all over with fork or wooden skewer, wiping fork occasionally to reduce sticking.
  • 14 In medium bowl, stir condensed milk, evaporated milk and skim milk until blended. Slowly pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake.
  • 15 Spread whipped topping over cake. Refrigerate until serving time. Garnish with strawberries. Store in refrigerator.



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