This is a Super Tasty & REALY EZ:
Get a Box of "French Vanilla Cake Mix"
Following the directions, except Replace MILK for the Water, Melted BUTTER for the Oil
When baking Do not OVERBAKE or it will be to dry. Check it 5 - 8 minutes before the box says (check for doneness by sticking in a fork or toothpick, if comes out dry its done).
Take out and let cool.
While it is cooling, Mix in a couple teaspoons of Cinnamon to a tub of Whipped Topping, set aside.
Pour a can of Sweatened Condensed Milk and a Can of Evaporated milk together in a large Measuring cup. Stir and set aside.
When cake is cooled down, take an upside down wooden spoon and poke "holes" all over the cake. Evenly Pour the milk mixture over the cake.
Next, "Frost" it with the cinnamon whipped topping.
It's best if you let it chill for a few hours in the fridge. This cake is DELICIOUS and will not last long once it's made (everyone will wolf it down!) Hope you enjoy!
2006-08-11 08:45:38
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answer #1
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answered by Irina C 6
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Tres Leches (3 Milks)
6 eggs
1 c sugar
1 c flour
1/2 c melter butter
Creme sause mixture:
1 can condensed milk
1 can evaporated milk
1 1/2 cups milk
3 egg whites
1/4 cup milk
1/2 cup sugar
1 teaspoon nutmeg
prep:
Beat eggs and sugar by hand for 1 minute. Place innh a double boiler. heat until Hot. ( do not boil.)
Beat until double in size appox. 10 minutes. Slowly add flour and melted butter mix slowly. Bake at 360 for 20 minutes in a greased Pyrex dish. Place 3 cups of miilk and sugar in a 2 wuart pan and bring to a boil. Beat well the egg whites and 1/2 cup milk. Sdd to mixture. Bring to a boil again. Remove from heat, add nutmeg, pour over cake: cool. Frost with desired frosting (Cool Whip or real whipped cream). refrigerate.
2006-08-11 16:01:15
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answer #2
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answered by Anonymous
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Here's a couple different recipes, so yummy!
Tres Leches
Favorite pound cake, prepared
1 can evaporated milk
1 can condensed milk
1 pt. heavy whipping cream
5 eggs, separated
1 tsp. vanilla
Slice pound cake, no thicker than 3 inches. Place in a pan that it fits into snugly. In a blender, combine everything but egg whites. Pour over cake. Beat eggs and sugar to taste for meringue. Pour over cake. Put oven on broil. Broil cake only until meringue is golden brown. Then chill.
Traditional Recipe
1 1/4 cup cake flour
1 teaspoon baking powder
1 cup sugar
1/3 cup oil
5 eggs, large
1 teaspoon plus 1 teaspoon vanilla extract
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tablespoon rum
1 pinch salt
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until room temperature.
Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool for an additional 2 to 3 hours.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.
2006-08-11 15:51:03
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answer #3
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answered by cutiewithabooooty 5
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First and foremost, the cake needs to be a sponge-type one, to retain a desired consistency, and not become "mush", once bathed with the milk mixture. A Mexico City friend gave me the following recipe. The result will be a rich, authentic and extraordinarily delicious dessert, but you must be willing to “go with the flow” of Mexico City baking, which, where the altitude is 7,300 ft., recipes are rare, measurements are imprecise, and directions, if any, are brief, may mean experimentation until the desired result is achieved. I suggest you read my notes, but try the recipe AS GIVEN, the first time, changing only the baking temperature and time from the stated 400° F. for 40 minutes (higher temperature-shorter time baking may be related to high altitude), to the recommended 350° F. for 45-50 minutes (based on Sponge Cake recipe, below). Depending on the outcome, you may need or wish to adjust the recipe in the future.
Cake
10 eggs, separated
250 grams of sugar
(28.35 grams = one ounce. True accuracy requires a scale.)
250 grams of flour
2 tbs. baking powder*
Pinch of salt
7 tbs. hot milk**
*Typically, these will NOT be 2 leveled-off measuring tablespoons, but 2 slightly-heaping soup spoonfuls. Theoretically, for sea-level baking, you need to use 2 to 3 times the amount of baking powder or soda specified for the 7,300 ft. Mexico City altitude (the books say to reduce sea-level requirement by ½ to ¾ for high-altitude baking), but 4 to 6 slightly-heaping spoonfuls seem A LOT!
**Maybe less, since air is drier at high altitudes. But, if 1/4 cup or more additional baking powder is used, more liquid may be needed.
Beat egg yolks until creamy and frothy, adding the sugar little by little. Sift together the flour and baking powder. Beat the egg whites separately until stiff, but not dry.
Add the sifted ingredients to the egg yolk-sugar mixture, alternately with the milk (careful not to pour in all of the hot milk at once, since it may cause the egg yolks to cook). Fold the egg whites into the egg yolk mixture (or vice-versa; it doesn’t say which). Bake in a tube or Bundt-style pan, at 350° F. for 45-50 minutes. (Recipe states 400° F. for 40 minutes, but lower temperature-longer time advised.) Cool thoroughly.
Tres Leches Mixture
1 can evaporated milk
1 can sweetened condensed milk
One-half to one cup whipping cream
A “stream” of brandy
3 egg yolks
Using a blender, mix together, then whip, the Tres Leches ingredients. SLOWLY, pour mixture over cooled cake that has been placed on a plate with a lip (to catch the pool of liquid that forms), allowing it to seep through and be absorbed. “Baste” the cake from time to time.
ALTERNATIVELY, consider perhaps just using the following old-time super-easy Sponge Cake recipe, combining it with the Tres Leches Mixture recipe above.
Sponge Cake
4 eggs, separated
1 tb. vinegar, in yolks
1 cup sugar
1 cup flour
Beat whites until stiff, adding sugar slowly. Then, beat yolks and vinegar together, until fluffy. Combine white and yolk mixtures and fold in flour. Bake in a tube pan at 350° F. for 45-50 minutes.
NOTE: Neither recipe calls for greased cake pan.
2006-08-11 20:31:33
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answer #4
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answered by lemp 2
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good question, one that i've been looking for too! adding to my watch list.
thanks
2006-08-11 15:50:20
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answer #5
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answered by thundakat312 4
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Here are a few more.
2006-08-11 15:50:48
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answer #6
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answered by Incongruous 5
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