Saturday, April 25, 2009

Tres Leches Cake (to go with Chile Relleno)

And the big dessert!

French Vanilla Cake Mix
1/4 can evaporated milk (half of the can left over from making the Chile Relleno)
1 can sweetened condensed milk
1/4 cup sugar
1 tsp. almond extract
For whipped cream topping:
1 pint heavy whipping cream
1 cup sugar
1 Tbl vanilla extract

Bake the cake as directed, let cool 20 minutes, and poke millions of holes and gashes in it. It can be ugly because you're covering it with whipped cream. Whisk first four ingredients together and pour over cake, really soaking it into the holes and gashes. Best if you saran-wrap tightly and refrigerate overnight because then it really gels together, but not necessary. Right before serving, whip up the last three ingredients until fluffy and frost cake. YUM!!!

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