Tres Leches Boston Cream Cake

Tres Leches Boston Cream Cake Recipe
Photo: Ray Kachatorian; Styling: Heather Chadduck
Cake mix makes this milk-soaked dessert a cinch. Rich chocolate makes it irresistible.

Yield:

Makes 8 to 10 servings

Recipe from


Ingredients

1 (18.25-ounce) package white cake mix
1 1/3 cups buttermilk
2 tablespoons vegetable oil
3 egg whites
1 cup heavy cream
1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk
1 cup half-and-half
1 (12-ounce) package semisweet chocolate chips

Preparation

Preheat oven to 350°. Grease bottom of a 13- x 9-inch baking dish. Beat first 4 ingredients with an electric mixer at low speed 30 seconds, then at medium speed 2 minutes, scraping bowl occasionally.

Pour batter into pan, and bake at 350° for 25 to 30 minutes or until edges are golden brown and a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes. Pierce top of cake multiple times using a small wooden pick.

Combine cream, condensed milk, and evaporated milk in a small bowl; gradually pour and spread over warm cake, about 1/4 cup at a time, allowing mixture to soak into cake before pouring more. Let stand 2 hours; cover and chill overnight.

Bring half-and-half to a boil. Pour into a medium bowl with chocolate chips, whisking constantly until mixture is smooth. Pour evenly over chilled cake.

Note:

Rolando Cruz-Taura,

March 2009
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