Tres Leches Hazelnut Cake (Cuatro Leches )

Ingredients

• 2 (12 ounce) cans evaporated milk

• 2 (14 ounce) cans sweetened condensed milk
• 1 1/2 cups hazelnut-flavored liquid coffee creamer, i used international delites
• 1 cup whipping cream or heavy cream
• 1 tablespoon hazelnut-flavored liqueur or 1 teaspoon almond extract

• 1 (18 ounce) box vanilla cake mix
• 3/4 cup softened unsalted butter
• 7 eggs
• 1/2 cup water
• 3 cups sliced strawberries
• 1 cup whipping cream, well chilled
• 3/4 cup powdered sugar
• 1 teaspoon almond extract

Directions

1. 1

   Preheat oven to 350°F Grease and flour a 10 inch spring for pan, set aside.

2. 2

   Tres Leches sauce --.

3. 3

   In a large pot bring all 4 milks (first four ingredients)to a boil stirring frequently. Remove from heat stir in extract and chill in a large bowl covered.

4. 4

   Cake --.

5. 5

   Beat the box cake, butter, eggs and water on low speed to mix in then at medium for 2 minutes.

6. 6

   Take note of picture batter will be thick. Spread batter in prepared pan.

7. 7

   Bake for 50 minutes.

8. 8

   Shut oven off and open door to cool cake 30 minutes.

9. 9

   Remove side of pan place on a wire rack remove to cool completely.

10. 10

    Line a large container (I used a plastic cake carrier inverted) with plastic wrap going over the sides.

11. 11

    Cut cake in half with a serrated knife to make 2 layers.

12. 12

    Place top half cut side up in container. Top with strawberries top with bottom of cake cut side down.

13. 13

    Using a wooden skewer poke plenty of holes in cake not going through the plastic wrap on the bottom.

14. 14

    Pour slowly 4 cups of sauce over cake. Wrap over hanging plastic wrap.

15. 15

    Refrigerate cake and remaining sauce over night.

16. 16

    One hour before serving pour 1-1/2 cups more sauce then return to chill.

17. 17

    Topping --.

18. 18

    Whip cream sugar and extract till stiff peaks form.

19. 19

    Assembly --.

20. 20

    Remove cake from refrigerator uncover and carefully invert onto a serving platter with a raised edge so cream won `t run off the platter.

21. 21

    Remove wrap and spread whipped cream.

22. 22

    Serve with the chilled reserved cream.