Wednesday, February 1, 2012


This is NOT a light fluffy cake. It's more like a custard cake but an absolute crowd pleaser. The Mexicans that read this recipe are probably screaming "Don't do it that way!" right now. However, if there's an easy way to do something, I'm going to find it. This is MY version of 3 milks or in Spanish Tres Leches cake.

STEP ONE: Buy a yellow or white cake mix. See how easy step one is.

STEP TWO: Mix according to directions on box EXCEPT add 1/3 cup oil and 3 large eggs.

STEP THREE: Pour into an 8 x 8 cake pan that has been lightly sprayed with a cooking oil. Bake according to directions on box or until it feels firm and an inserted toothpick comes out clean.

Let cake cool until it feels room temperature. Turn the cake over onto a platter that has raised edges. Pierce cake 20 - 30 times with a fork. Now put it in the refrigerator for an additional 30 minutes.

12 oz can evaporated milk
14 ounce can Eagle Brand milk
1/2 cup HEAVY cream.

(I prefer the Mexican heavy cream. It's available in the refrigerated section of most larger grocery stores and is wonderful. It's in a jar if you have to look for it.But you can use any heavy cream. NOT HALF AND HALF)

Whisk the three milks together. Slowly (seriously SLOWLY) pour the liquid over the cooled cake. Refrigerate for at least 1 hour. Occasionally, spoon the milk runoff back onto the cake.

The last step requires NOT standing close to any of the graves of any Mexicans who have passed because the ground will be acting like an earthquake as all of those who were wonderful cooks will be rolling over in their graves.

They would tell you how to make the whipped topping for the top of this delicious cake.

On the other hand, I'm telling you to buy some of that Extra Creamy Cool Whip and spread it on your cake. Then sprinkle a little cinnamon over the top of cake.

As you cut and serve each piece, spread about three tablespoons of a fresh fruit, preferably strawberries or blueberries, spread out around each piece on the plate.

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