Last week was my in-laws’ 30th wedding anniversary, so we decided to cook up a feast for the occasion. Our menu included popcorn shrimp, chapli kababs, and Tres Leches Cake.
This cake- OMG! Delish!
I’ll let the picture do the talking
Tres Leches Cake
Yield: 1- 9 x 13 Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup unsalted butter, softened
- 1 cup sugar
- 5 eggs
- ½ teaspoon vanilla
For Milk Filling:
- 1 – 2 cups milk, depending on preference
- 1 (14 oz.) can sweetened condensed milk
- 1 (12 oz.) can evaporated milk
- 1 (8 oz.) container whipped topping, thawed
- 1 ½ cups heavy whipping cream
- 1 cup sugar
- 1 teaspoon vanilla
Preheat oven to 350°F and set aside a greased 9”x13” pan.
In a medium bowl, sift together flour and baking powder and set aside.
In a large bowl, cream together butter and sugar until smooth. Add eggs and vanilla and mix well.
Slowly add dry ingredients to the butter mixture. Mix well. Transfer batter to prepared pan and bake for 30 minutes. Remove cake from oven and pierce all over with a fork. Cool completely.
Depending on how much liquid is preferred, combine 1 to 2 cups of milk, and remaining ingredients. Pour over cooled cake. Refrigerate for a few hours, or overnight.
Use either frozen whipped topping or make whipped cream as a topping. To make whipped cream, combine heavy whipping cream, sugar, and vanilla in a bowl and beat on high until stiff peaks form. Spread over cake and serve.
(Adapted from: AllRecipes)