Recipe by lalatina15
A twist on a classic Dominican favorite! I adore the original tres leches cakes for it's moistness, but I made this version for Thanksgiving this year, and even my mom - the cake lady - loved it!
Top Review by DailyInspiration
This makes a delicious cake and it's beautiful as well. It is definitely sweet so the serving size needs to be small. DH definitely has a sweet tooth and he gave it a thumbs up. I'm sure he will be headed for some cake as soon as dinner is over. Made for Spring PAC, May, 2014.
- 1 (18 ounce) box vanilla cake mix
- 1⁄2 cup unsweetened applesauce
- 2⁄3 cup egg white substitute
- 1⁄2 cup light vanilla soymilk
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 (12 ounce) can fat-free evaporated milk
- 1 (14 ounce) can fat-free sweetened condensed milk
- 1⁄4 cup Kahlua
- 1⁄2 cup fat-free half-and-half
- 1⁄4 teaspoon ground cinnamon
- 0.5 (12 ounce) bag mixed berries
- 1⁄4 cup Splenda granular
- 1⁄4 cup Kahlua
Directions See How It's Made
- Mix berries, Splenda, and Kahlua together in bowl and place in refrigerator for later.
- Mix cake ingredients (cake mix, applesauce, egg white, soy milk, vanilla, cinnamon) together with electric mixer or fork at low speed for two minutes or until fully blended.
- Place batter in greased 9x14 cake pan and into the oven for 30 minutes at 350.
- Cake is done when toothpick is inserted in the center and comes out clean.
- Let cool for 30 minute.
- While cake is cooling, mix together the evaporated and condensed milks along with half and half, Kahlua, and cinnamon.
- Once cake is cooled, poke hole in it with fork and pour milks over it.
- If need be, wait a few minutes between pouring.
- Store any left over liquid.
- Place cake in refrigerator for an hour, but, can be left in overnight as well.
- When ready to serve, take out berries from earlier to pour over the cake and cut into 16 even squares.
- May be topped with more milk mixture or sugar free caramel syrup.