Tres Leches Cake
1 – 18.25 ounces package yellow, french vanilla or butter recipe cake mix +
eggs, oil and water to make the cake
1 – 14 oz can sweetened condensed milk
1 – 5 oz can evaporated milk
1 – 7.6 oz Nestle Media Crema (table cream) found in Latin isle or use whole milk
1 – pint whipping cream + 4 tablespoons powdered sugar or
1 – 8 oz container whipped topping (cool whip)
sliced fresh fruit for garnish
Preheat oven to 350 degrees. Prepare and bake cake according to package directions for a 9×13 inch cake. Grease and flour a 9 x 13-inch baking pan.
Pour cake batter into prepared pan and bake cake until done, about 30 minutes. Remove cake from oven.
While cake is still warm, using a fork, or the back of a wooden spoon poke holes in the cake every 1/2 inch. In a large glass measure, stir together condensed milk, evaporated milk and whole milk.
Slowly pour the milk mixture all over the cake making sure to get the milk into the holes. Pour half of the milk mixture and let the cake sit for about 10 minutes, then come back and pour the rest of the milk over the cake.
The cake should absorb all of the milk if poured slowly. (If you don’t want a really wet cake only use half of the milk mixture).
Allow cake to sit at room temperature for 30 minutes. Cover with plastic wrap or foil, and refrigerate for 30 minutes to an hour or until well chilled.
Frost the cake with cool whip or use fresh whipping cream. If using fresh whipping cream, whip the cream on high using an electric mixture.
Add 4 tablespoons of powdered sugar to the whipped cream. Garnish with fruit and chill until ready to serve.