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Three forms of leche, or "milk," are poured over a baked cake to create its signature indulgence. Cake mix and ready-to-spread frosting make it easy.
Recipe by BettyCrocker
Prep Time
15min
Total Time
1hr55min
Servings
15servings
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Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.
In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting.
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Typical yellow cake? Not! You'll savor a very moist cake that's been soaked in three full-flavored milks ("tres leches" in Spanish). The preparation is similar to a ""poke" cake, where a cake is first baked, then poked and a mixture poured over it. This cake can vary by region, having fruit or chocolate, but the three-milk soaking is the key to its authenticity.
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*Percent Daily Values are based on a 2,000 calorie diet.
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