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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (217g) Recipe makes 12 servings The following items or measurements are not included below: 1 can evaporated milk |
||
| Calories 752 | ||
| Calories from Fat 346 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 38.5g | 59% | |
| Saturated Fat 15.0g | 75% | |
| Monounsaturated Fat 11.7g | ||
| Polyunsaturated Fat 9.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 160mg | 53% | |
| Sodium 431mg | 17% | |
| Potassium 322mg | 9% | |
| Total Carbohydrate 92.4g | 30% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 68.2g | ||
| Protein 11.2g | 22% | |
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Ingredients
Ingredients for Cake
- 1 package white cake mix
- 1 1/2 cups flour
- 5 eggs
- 1 cup sugar
- 2/3 cup cooking oil
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 cup milk
Filling
- 1 can evaporated milk
- 1 can condensed milk (14 oz.)
- 1/2 pint whipping cream
Frosting
- 1/2 pint whipping cream
- 3 tablespoons sugar
- 1 teaspoon vanilla
Directions
1
Mix cake ingredients together and place in a rectangular cake pan (spray with non stick cooking oil) Bake at 350 degrees for 45-50 minutes until knife inserted in middle comes out clean.2
Allow to cool for 20 minutes.3
Mix together milk filling together and refrigerate while cake is cooking.4
Mix Frosting together as cake cools.5
Mix well until whipped cream peaks.6
When cake is done allow to cool, then fill with milk filling.7
You can poke holes in the cake or use a flavor injector.8
I use a syringe since I am a nurse.9
Frost and decorate.
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- Course > Desserts > Cakes
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 4 hours
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #579690
On Jul 30, 2008
This is an incredible cake and all my inlaws who are from Nicaragua love it. There is a debate on where this cake originated and Nicaragua claims to have been the originating country. So if my inlaws love it, it's got to be good. The only thing I do differently is I double the filling. It's supposed to be very wet. I don't actually use all the extra filling, but I definitely use more than 1½ times the filling.
From: Hillllary
On Jun 26, 2008
Absolutely delicious! The first time I made it, I followed the recipe exactly and it tasted great and very moist. I added fresh strawberries to each piece when served, and got many compliments. However, the traditional Hispanic tres leches cake should be WET, not just moist, so I made it again a few days later and doubled the filling. It came out perfect. I gave some to the cooks at a Mexican Restaurant I work at and they raved about it! I'll surely make it again soon!
From: M Thompson
On Jun 28, 2004
This cake is the best! My friends from Mexico told me that it was not "wet" enough. So since then I mix up an extra batch of the filling and pour half of it over the cake as well. What's left of the extra filling will keep for a while in the fridge. Gives me an excuse to make another yummy Tres Leches!
From: Lisa in Canada
On Oct 4, 2006
Very good! I followed the directions, except used coconut milk in place of the evaporated milk, and flavored the whipping cream with rum instead of vanilla. I decorated the cake with fresh fruit & toasted coconut & got raves on both presentation & taste. I will post a picture of the finished product as well. Thanks for sharing!
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