Drunk Berries in Tres Leches Cake

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!

• Ready In: 1 hr 8 mins
• Serves: 16
• Yields: 16 slices

Ingredients

• Cake

• 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

• Sauce

• 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

• Berries

• 0.5 (12 ounce) bag mixed berries
• 1⁄4 cup Splenda granular
• 1⁄4 cup Kahlua

Directions

1. Mix berries, Splenda, and Kahlua together in bowl and place in refrigerator for later.
2. 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.
3. Place batter in greased 9x14 cake pan and into the oven for 30 minutes at 350.
4. Cake is done when toothpick is inserted in the center and comes out clean.
5. Let cool for 30 minute.
6. While cake is cooling, mix together the evaporated and condensed milks along with half and half, Kahlua, and cinnamon.
7. Once cake is cooled, poke hole in it with fork and pour milks over it.
8. If need be, wait a few minutes between pouring.
9. Store any left over liquid.
10. Place cake in refrigerator for an hour, but, can be left in overnight as well.
11. When ready to serve, take out berries from earlier to pour over the cake and cut into 16 even squares.
12. May be topped with more milk mixture or sugar free caramel syrup.