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Added March 04, 2006 | Recipe #158517
Showing 1-5 of 5
This is my favorite tres leches cake I have tried! I love the shortcut of using the cake mix, and no one can ever tell! I used french vanilla cake mix as was suggested by another user and preferred that to white or yellow cake (I've made it all 3 ways). I used a teaspoon of rum extract in the filling and it is much better with it than without. Used a large tub of cool whip on top on which I put caramel sauce in lines across the cake and pulled a knife through to create a feathered pattern. I make this cake to celebrate a coworkers birthday, All of the men (even ones that don't like sweets) LOVE this cake, it seems to be a guy thing lol!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
I decided to make two of theses cakes for Thanksgiving dessert, just to have another option besides all of the pies. I used a french vanilla cake mix in place of the yellow. I used 2% milk instead of whole milk. I also made one of the cakes with banana creme pudding flavor and the other with vanilla. Everybody loved both, but the banana was gone much faster. Everybody thought it tasted like nilla wafer banana tres leches cake... My sister has also made this recipe the way that it is shown, and with yellow cake mix it had a thicker (almost egg like) taste. The french vanilla cake mix was lighter in color and also i thought i could taste more of the milks (which was creamier, not heavier) I also used coconut extract in place of the vanilla! wonderful...I would definetly make this again and i think it would be fun to try with different types of pudding just for something different. I did agree with the previous comment about the time. I cooked the cakes individually and cooked them for 45 min before they were done all the way through. All liquid absorbed into the cake just fine. I used only cool whip for topping...people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
This was really tasty! However, I did have some problems. I followed the cake recipe to a T. At 34 minutes, the cake was an inch taller than my pan and still liquid in the middle. I cooked it an additional 15 minutes before the center was done. As the cake cooled, it shrunk to the height of my 9x13 pan, but the edges were slightly overdone. I'm wondering if this is due to all the cake mixes alreading having pudding in them...maybe it's too much pudding with the addition of the mix. I followed recipezaar's substitution of 3/4 cup milk mixed with 1/3 cup of butter for the heavy cream. I don't think I'll ever do that again. It left tiny dots of butter everywhere, spend the money and get the heavy cream. I also couldn't get all the liquid absorbed...it solidified, but didn't all absorb in to the cake. That said, it did taste excellent and I will definitely make it again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
This was wonderful. It seems like you have to much liquid when pouring it over the cake, but suprisingly, it all does get absorbed. I toped the cake with berries and a spoonful of whip cream.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Lovely cake; I used a smaller can of evaporated milk (all I had) and it was plenty. For the topping I mixed 8oz of whipped topping with 1 box of vanilla pudding mixed with 3/4 cup milk. Will certainly make this regularly. Thank you for posting.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (94 g)
Servings Per Recipe: 18