Tres Leches Cake with Mexican Whipped Cream
Mexican-style sweet chocolate is sold usually sold in tablets. Some brands, such as Nestle’s, might be found in your local grocery store; but you may need to go to a Mexican grocery store. In the winter, mix the tablets with just-boiling water for a rich chocolate drink.
• Nonstick cooking spray
• 1 package 2-layer-size yellow cake mix
• 1 (4-serving size) package vanilla instant pudding and pie filling
• 1 cup whole milk
• 1 cup canola oil
• 4 eggs
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla bean paste or vanilla
• 1 teaspoon salt
• Whole sliced fresh strawberries (optional)
• Mexican Whipped Cream (recipe follows)
• 3/4 cup whipping cream
• 1 (5-ounce) can evaporated milk
• 1/2 cup sweetened condensed milk
• 1 teaspoon vanilla bean paste or vanilla
• 1/2 teaspoon kosher salt
• 1 tablespoon rum
To make Cake, preheat oven to 350°F. Coat 13x9x2-inch baking pan generously with nonstick cooking spray; set aside. In large mixing bowl combine cake mix, pudding mix, whole milk, oil, eggs, cinnamon, vanilla bean paste, and salt. Beat with electric mixer on low speed 2 minutes. Stop mixer and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides and bottom of bowl (batter will be thick). Pour batter into prepared pan. Bake 30 to 34 minutes until golden brown. Remove from oven and cool 2 hours on wire rack in pan. After cake has cooled, poke holes all over top of cake with fork or long skewer, making as many holes as possible.
To make Milk Syrup, in medium bowl whisk together the whipping cream, evaporated milk, sweetened condensed milk, vanilla, kosher salt and rum. Remove and reserve 1/2 cup of milk mixture. Cover; chill until ready to serve. Spoon remaining milk syrup mixture over top of the cake, stopping to allow syrup to soak in each time. Continue until all syrup has been used. It will eventually all soak in. Cover cake loosely with plastic wrap and chill at least 2 hours or up to 24 hours. Just before serving, spoon over reserved milk syrup mixture. Top each serving with sliced strawberry, if desired, and serve with Mexican Whipped Cream. Makes 12 servings.
Mexican Whipped Cream
• 1 tablet Mexican-style sweet chocolate, finely chopped
• 2 tablespoons water
• 2 cups whipping cream
• 1/2 cup sour cream
• 2 tablespoons vanilla bean paste or vanilla
• Mexican-style sweet chocolate, shaved (optional)
In small microwave-safe bowl combine finely chopped chocolate and water. Microwave on 100% (high) power 30 to 60 seconds or until chocolate is melted and smooth, stirring once. Cool slightly. Place cream in bowl of food processor. Cover; process 30 seconds. Add sour cream. Cover; process 1 minute more. Add vanilla and cooled chocolate mixture. Cover; process until desired consistency. (Over-processing may cause mixture to turn to butter). If desired, shave additional Mexican-style sweet chocolate over top of whipped cream.