This recipe comes from Pampered Chef Season’s Best Spring/Summer 2005 book. It is an incredibly moist cake and awesome served with strawberries. Great and easy dessert to make ahead!
Tres Leches Cake
1 pkg (18.25 oz) white cake mix
1 1/4 cup water
1 can (12 oz) evaporated milk
8 0z sour cream
1/2 cup sweetened condensed milk
1 tsp vanilla
8 oz frozen whipped topping
- Preheat oven to 350. Spray 9″x13″ pan with cooking spray. Combine eggs, cake mix, and water; whisk until well blended. Spoon batter into pan. Bake 35-45 minutes or until toothpick comes out clean. Cool cake completely.
- Poke holes all over top of cake using fork or chopstick.
- Combine evaporated milk, sour cream, condensed milk and vanilla; whisk until well blended. Slowly pour milk mixture evenly over cake; let stand 5 minutes or until mixture is completely absorbed into cake.
- Spread half of the whipped topping over cake. Refrigerate 30 minutes or until ready to serve. Serve with strawberries.
Optional: Garnish with cinnamon and/or toasted almonds.