Really Jazzed up Tres Leches

This cake is of course very very moist since it is a tres leches cake, but the added flavor of the chocolate and hazelnuts are wonderful. Trust me on the cranberries, they really add a sweet little surprise throughout the cake. The icing is really easy and very sweet and creamy. A small piece is all you need. Prep/cook time does not include chilling time.

• Ready In: 1 hr 10 mins
• Serves: 18
• Yields: 1 cake

Ingredients

• CAKE

• 1 (28 ounce) box  yellow cake mix
• 3  eggs
• 1  cup water
• 1⁄3 cup  vegetable oil
• 2⁄3 cup dried cranberries, chopped
• 1⁄2 cup creme fraiche
• 1⁄2 cup  nutella

• TRES LECHES SAUCE

• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 1  cup milk

• ICING

• 1 (7 ounce) jar marshmallow cream
• 1⁄4 cup  nutella
• 1⁄2 cup creme fraiche
• 1⁄2 teaspoon unflavored gelatin

Directions

1. Heat oven to 350°F.
2. Mix together the cake mix, eggs, oil and water until well blended.
3. Pour half the better into another bowl. In one bowl stir in the chopped cranberries. In the other bowl stir in the nutella and creme fraiche.
4. Pour the batters back into the same bowl and gently fold 3 or 4 time to create a marble cake.
5. Pour into a greased 13"x9" pan and bake for about 25 minutes. A toothpick will come out with crumbs, but not be wet.
6. As soon as the cake comes out of the oven make the sauce.
7. Combine the three milks in sauce pan and heat just until the condensed milk melts into the other milks.
8. Poke holes all over the cake with a toothpick or fork then pour the sauce over the cake. It will all soak in, don't worry. Refrigerate the cake for about 1 hour.
9. When cake has cooled completely make the icing.
10. Mix together the creme fraiche and nutella. Sprinkle the gelatin over the mixture and let sit for about a minute. Stir until the gelatin is completely mixed inches.
11. Stir in half the jar of marshmallow cream until very well blended. Then do the same with the other half. The icing is pretty thin. Pour over the cake a spread to completely cover the top of the cake. Refrigerate for 4-24 hours before serving. The longer the better.