3 Leches Cake

 

3 Leches Cake

Make the day before serving is preferred!


Ingredients

Cake

• 1 box vanilla cake mix {15.25 ounces}
• ½ cup butter {melted}
• 1 cup milk 
• 4 eggs
• 1 tsp vanilla extract

Milk Mixture

• 1 ½ cup whole milk
• 14 ounces sweetened condensed milk
• 12 ounces evaporated milk

Toppings

• 8 ounce whipped topping
• 1 cup fresh sliced strawberries 
• 1 cup fresh whole blueberries 

Instructions

• Preheat oven to 350°. Spray a 9x13 pan with non-stick spray and set aside.
• Combine cake ingredients and mix with a hand held mixer {or by hand}. Mix until all of the ingredients are nicely combined {about 2 minutes}. Pour into the prepared 9x13 pan. Bake for 25-30 minutes or until the cake is cooked through. You can tell it is finished when a toothpick inserted in the center comes out clean. Remove from the oven and cool for 15 minutes.
• While the cake is cooling combine the milk mixture and whisk. Once the cake has cooled poke holes in the top of the cake with a tooth pick or skewer. Poke the holes about about a half inch apart all over the top of the cake. Then pour the milk mixture evenly over the top of the cake. Refrigerate for at least 1 hour, preferably longer {even overnight}. Note: I prefer to use only half the milk mixture in this recipe for a less wet cake. 
• Once the cake has refrigerated for at least an hour, top with whipped topping and fresh berries. Serve or refrigerate for up to 4 days.

Nutrition

Servings 12 squares, 485 calories, C 65g, P 11g, F 21g

Servings 20 squares, 291 calories, C 39g, P 6g, F 12g

 Note: A few other topping ideas I think you will love.

• 
  
• Raspberries 
• Peaches
• Mangos
• Toasted Coconut
• Pecans
• Pineapple