Tres Leches Cake
Tres leches cake is a Latin American dessert built on three milks poured over a baked sponge. This version keeps the work light by starting with a boxed white cake mix, ideally one with pudding in the mix for a softer crumb. The cake drinks up a blend of condensed milk, evaporated milk and cream overnight, and a cool whip topping adds sweetness without the heaviness of buttercream.
Instructions
Mix the cake batter following the package directions. Pour it into a greased baking dish or cake pan and bake as the package says.
While the cake bakes, stir the sweetened condensed milk, evaporated milk and heavy whipping cream (or half and half) together in a bowl. Mix until the liquid is smooth and evenly blended.
Take the cake out of the oven when it is done and prick the whole top with a fork, so the milk can sink in.
Pour all of the milk mixture over the cake, covering the surface evenly.
Cover the cake and refrigerate it for 8 hours or overnight, so the sponge soaks up the liquid.
Just before serving, spread cool whip over the top, or serve it on the side if your guests prefer to add their own.
Make it personal.
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