11 can
(14 oz) sweetened condensed milk (not evaporated)
11 cup
whole milk or evaporated milk
11 cup
heavy whipping cream
11 container
Betty Crocker™ Whipped Fluffy White Frosting1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
12 In
large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. </picture>
13 Bake
as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. </picture>
14 In
large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator. </picture>
Chocolate TresLechesCake with Rum-Caramelized BananasChocolate TresLechesCake with Rum-Caramelized Bananasby Victoria ChallancinBeloved in Mexico, but often misunderstood elsewhere, Pastel de TresLeches (Three-Milk Pastry or Cake) is a culinary gem that deserves a wider audience
Layers of tender white coconut cake infused with a silky tresleches mixture, rich and creamy coconut pastry cream, fluffy whipped cream and a generous helping of toasted coconut
Coconut Tres Leche Cake. I have been dreaming of this cake. This is a super easy cake, soaked with a milky mixture laced with dark rum and coconut milk
Coming to Mexican desserts, this TresLechesCake was the second Mexican dessert that I tried after flan and my family loved it as much, if not more than the ever popular flan
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