Tres Leches Cake (Betty Crocker)

  1. Heat oven to 350u0b0F (325u0b0F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.
  2. 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.
  3. Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
  4. 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. Store covered in refrigerator.
  5. Italian Meringue
  6. place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form.
  7. Combine 1 cup sugar, 1/4 cup water, and 1/4 teaspoon salt in a small saucepan. Cook over medium heat until sugar dissolves, stirring mixture frequently, and bring to a boil. Cook, without stirring, for 2 minutes or until a candy thermometer registers 238u0b0. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract. Place 1 cake layer on a plate; spread cake layer with 2 cups icing. Top with the remaining cake layer. Spread remaining icing over top and sides of cake.

yellow cake, water, vegetable oil, vanilla, eggs, condensed milk, milk, whipping cream, white frosting, italian meringue, cream of tartar, egg whites, sugar, water, salt, vanilla

Taken from www.epicurious.com/recipes/member/views/tres-leches-cake-betty-crocker-52907221 (may not work)

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