Happy Cinco de Mayo! I received this recipe from my biggest fan (don’t you love moms?!-Speaking of awesome moms, don’t forget Sunday is Mother’s day! If you haven’t already, download my FREE Food Storage Brunch handout for some great ideas for breakfast this year using food storage!) and knew it had to be a winner and PERFECT for today and your food storage! It’s a great way to use a lot of powdered milk and in so many different ways.
FOOD STORAGE TRES LECHES CAKE
Heat oven to 350 degrees F.
Pam or grease a 9 X 13 cake pan
Blend in blender: (put water in first)
1-1/2 Cup water
1/2 Cup + 1 T Dry Powdered Milk
In a mixer:
1 box yellow cake mix, dry
1/3 Cup oil
3 large eggs
1 Cup of the milk mixture from above and reserve the rest in the Refrigerator.
Beat the cake mix, oil, eggs, and 1 Cup milk mixture for 2 minutes on med. speed in the mixer.
Pour into prepared cake pan and bake at 350 degrees for about 30 minutes.
COOL in the pan before continuing.
In Blender:
1/2 Cup hot water
1-2 T butter
1 Cup Dry Powdered Milk
1 Cup Sugar
Blend VERY WELL in blender
add reserved milk mixture above & blend briefly again.
Using a dinner fork, poke holes all over the cake.
Pour the milk mixture evenly over the cake.
Refrigerate at least 1 hour or until liquid is absorbed.
Over night is best!
Serve with whipped topping
Garnish with Sliced Almonds or Toasted Coconut
Store left overs in the Refrigerator
Crystal,
Tres Leches Cake is not my favorite, because it always looks so soggy. Yours is beautiful! This looks good enough to eat.
I made this for Cinco de Mayo. My family LOVED it. I grew up with this type of cake and always had liked it, but my own family has had the store bought tres leches cake and they didn’t like it so I was hesitant to try this receipe. They devoured it and said it was definately a keeper receipe. It is soooo moist but is one of those that after a few bites it satisfies you, which is good because the cake can last longer.