I know this recipe is cheating, but why would I make a cake from scratch when I’m going to totally change it up. Besides that, I’m not really a very good cake maker.
So, one day, as the story goes, the cousin posse was in Langley for shopping, lunch and a beverage, when Julie says, “Tres Leches is my favorite cake”. I go, say what? I’d never heard of it. At the time, there was a bakery in Langley that she said made the very best Tres Leches Cake she’d ever eaten, so off we went to sample. We all were totally impressed. How could this have not been a part of my life?
Growing up in the Scandinavian section of Seattle, Krum Kake and Rommegrot were as foreign as we got. And yet, what looked more Norwegian than this cake? Everything screamed white food, plus it was soft and creamy to boot. I don’t know if this is authentically Mexican or not, but they should lay claim to it if it’s not currently taken by any nationality. I would serve it at every birthday.
I’ve brought this to work, to Wii Bowling Tournaments, and potlucks. Everyone enjoys it. You are going to want to give this a try.
Mix up a yellow cake mix per package instructions and bake it in a 9 x 13 inch pan or make your favorite ‘from scratch’ yellow cake recipe that will bake in a 9 x 13 inch pan. Remove from oven and poke holes all over. I use a meat fork for the big tines and the length of the tines.
1 can sweetened condensed milk
1 can evaporated milk
1 cup whole milk
Slowly pour this over fresh from the oven cake and allow to cool and then continue cooling in the refrigerator.
When you’re ready to serve, whip 1 cup of cream, 1 teaspoon vanilla extract and 3 tablespoon sugar. Spread over the cake when completely cool.
* from the Recipe Box:
This is a favorite of Julie and super easy to make. Very ooey gooey and nummy.
and remember: Be daring. Be different. Be impractical. Be anything that will assert integrity of purpose and imaginative vision against the play-it-safers, the creatures of the commonplace, the slave of the ordinary. Big kiss, Lynn