Happy Cinco de Mayo!
So I love Mexican food and after a delicious Cinco de Mayo meal I like to wash it down with cake. Tres Leches Cake, of course! Years ago a woman in Louisiana taught me the easiest recipe to make this AMAZING treat.
EASY TRES LECHES CAKE
1 box yellow or butter golden cake mix
1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
1/3 cup canola oil
3 large eggs
1/4 cup half and half
1 (8 oz) tub Cool Whip, thawed
1 tsp. vanilla extract
1/2 tsp. cinnamon
Preheat oven to 325 degrees. Spray a 9×13 glass baking dish with cooking spray. In a large bowl (or stand mixer) mix cake mix, 1 cup evaporated milk, oil and eggs on low-speed for 30 seconds, then medium speed for 2 minutes. Pour the batter into prepared pan and bake 25-35 minutes or until golden (Most tips say that baking in glass means a shorter baking time, but my experience has shown it takes longer than metal pans. If you are using a metal pan bake at 350 degrees for 25-30 minutes) and a toothpick inserted in the center comes out clean. Let cool completely.
Now, mix the remaining evaporated milk, sweetened condensed milk, 1/4 cup of half and half and the vanilla extract. Whisk together until smooth.
Poke holes in your cake with a fork, skewer, or chopstick. Pour liquid mixture evenly over the cake. Cover with plastic wrap or aluminum foil and let soak in the fridge. (You should let the liquid entirely soak in – this will take at least 1 hour. But this is a great recipe to make and let sit overnight.)
Prepare whipped topping by mixing in cinnamon into the whipped cream (I also add a splash of vanilla to this as well.)
When cake is cooled, spread whipped cream topping mixture on top of the cake. Decorate as you like! I chose to do simple sprinkling of cinnamon over the top, but I often enjoy adding fresh fruit as well.
Eat, share, and enjoy!