Tres Leches Hazelnut Cake (Cuatro Leches )

Tes Leches translates to 3 milks which make this so very moist! I add hazelnut creamer to the 3 milks so I thought I should name it Cuatro Leches. You will not be disappointed. This looks hard but is a very easy cake and well worth it.

• Ready In: 1 hr 20 mins
• Serves: 12-14

Ingredients

• 2 (12 ounce) cans evaporated milk
• 2 (14 ounce) cans sweetened condensed milk
• 1 1⁄2 cups  hazelnut-flavored liquid coffee creamer, i used international delites
• 1  cup  whipping cream or 1  cup heavy cream
• 1  tablespoon hazelnut-flavored liqueur or 1  teaspoon  almond extract
• 1 (18 ounce) box  vanilla cake mix
• 3⁄4 cup  softened unsalted butter
• 7  eggs
• 1⁄2 cup water
• 3  cups  sliced strawberries
• 1  cup  whipping cream, well chilled
• 3⁄4 cup powdered sugar
• 1  teaspoon  almond extract

Directions

1. Preheat oven to 350°F Grease and flour a 10 inch spring for pan, set aside.
2. Tres Leches sauce --.
3. In a large pot bring all 4 milks (first four ingredients)to a boil stirring frequently. Remove from heat stir in extract and chill in a large bowl covered.
4. Cake --.
5. Beat the box cake, butter, eggs and water on low speed to mix in then at medium for 2 minutes.
6. Take note of picture batter will be thick. Spread batter in prepared pan.
7. Bake for 50 minutes.
8. Shut oven off and open door to cool cake 30 minutes.
9. Remove side of pan place on a wire rack remove to cool completely.
10. Line a large container (I used a plastic cake carrier inverted) with plastic wrap going over the sides.
11. Cut cake in half with a serrated knife to make 2 layers.
12. Place top half cut side up in container. Top with strawberries top with bottom of cake cut side down.
13. Using a wooden skewer poke plenty of holes in cake not going through the plastic wrap on the bottom.
14. Pour slowly 4 cups of sauce over cake. Wrap over hanging plastic wrap.
15. Refrigerate cake and remaining sauce over night.
16. One hour before serving pour 1-1/2 cups more sauce then return to chill.
17. Topping --.
18. Whip cream sugar and extract till stiff peaks form.
19. Assembly --.
20. Remove cake from refrigerator uncover and carefully invert onto a serving platter with a raised edge so cream won `t run off the platter.
21. Remove wrap and spread whipped cream.
22. Serve with the chilled reserved cream.