Tres Leches Cake
1 package (18.25 ounces) white cake mix
1 1/4 cups water
1 can (12 ounces) evaporated milk
1 container (8 ounces) sour cream
1/2 cup sweetened condensed milk
1 teaspoon vanilla
1 container (8 ounces) frozen whipped topping, thawed, divided
1/4 teaspoon Pantry Korintje Cinnamon
1/4 cup toasted sliced almonds, coarsely chopped
1 strawberry for garnish (optional)
1. Preheat oven to 350°F. Lightly spray Deep Dish Baker with nonstick cooking
spray. Combine cake mix, eggs and water; whisk using Stainless Steel Whisk until
well blended. Spoon batter into baker. Bake 35-40 minutes or until Cake Tester
inserted in center comes out clean. Remove baker from oven to Stackable Cooling
Rack; cool completely.
2. Using Serrated Bread Knife, gently slice crown from top of cake to expose
interior of cake. (Discard trimmings.)
3. In Classic Batter Bowl, combine evaporated milk, sour cream, condensed milk
and vanilla; whisk until well blended using Stainless Steel Whisk. Slowly pour
milk mixture evenly over cake; let stand 5 minutes or until mixture is
completely absorbed into cake.
4. Spread half of the whipped topping over cake using Large Spreader; sprinkle
lightly with cinnamon using Flour/Sugar Shaker. Attach open star tip to Easy
Accent(R) Decorator; fill with remaining whipped topping. Pipe a decorative
border over top of cake. Coarsely chop almonds using Food Chopper; sprinkle over
border. If desired, create strawberry fan using Egg Slicer Plus(R); garnish
cake. Refrigerate 30 minutes or until ready to serve.
Yield: 16 servings or 24 sample servings
Nutrients per serving: Calories 290, Total Fat 12 g, Saturated Fat 6 g,
Cholesterol 60 mg, Carbohydrate 36 g, Protein 6 g, Sodium 270 mg, Fiber 0 g
Cook's Tip: To create a strawberry fan using the Egg Slicer Plus, open the
slicer and place the strawberry stem end down; slice most of the way through
strawberry with the wires. Remove the strawberry from the wires and gently fan
out the slices.
To toast almonds in the microwave oven, place almonds in Small Oval Baker;
microwave on HIGH 5-7 minutes or until golden brown, stirring after each
30-second interval. Cool completely.