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!
- 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
- 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.
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.
haven't made this yet but appreciate being able to see how you converted it into a more weight and/or health friendly version. as i need to eat better as i age, i've knocked off some of the sugar, even use agave nectar for sugar when i can figure it out and sometimes actually prefer it to sugar! agave nectar is a natural sweet in liquid form that does not raise one's glycemic level and whole wheat pastry flour can be substituted or blended in w/regular all purpose flour sometime too. anyhow, just like seeing good recipes that have some saving qualities in them. oh, i wanted to say that i've been noticing that a lot of people comment on recipes being too sweet which is exactly what i keep running into in my own cooking and have started reducing the amount and no one notices the difference - i don't think they do. perhaps people are finding the food too sweet as we try to limit it's quantities. intense sugar, now that i've been off of it, now that i don't eat it soooo much, is much sweeter than it was before i went off of it so much. i'm not off, just less. thanks.