Reviewed: Mar. 8, 2012

I thought this cake tasted good, but there was A LOT of liquid. I didn't put it all in actually, and it was a pretty messy frustrating process. Thought the cake tasted good, although could have been a little sweeter for our tastes.

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Reviewer:

sgibson

Reviewed: Dec. 22, 2011

A good twist on a yummy classic!

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Reviewer:

IUGirl95

Reviewed: Dec. 2, 2011

i just got finsished making this , it came out scrumpious, soo moist, a little bit of liquid left over but hey ! thats kind of normal for this cake. GREAT JOB!! bravo!

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Reviewer:

b_cookie88

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Tucson, Arizona, USA

Reviewed: Jul. 24, 2011

Made this for company to go along with a Mexican themed dinner. It was very delicious! Company enjoyed it. I followed another suggestion in a review and used a straw to put holes in the cake. I didn't have a problem with the sauce being absorbed!

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Reviewer:

Raelyn77

Reviewed: Jul. 17, 2011

All I need say is....YUMMY, YUMMY, YUMMY!!!!! Don't let the cake cool before you poke holes & pour mixture over top and you won't have a problem with it not soaking in. Try using a straw to poke your holes and then blow the cake pieces out into a cup periodically.

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10 users found this review helpful

Reviewer:

Luv2Bake

Reviewed: May 25, 2011

Made with real whip cream instead of cool whip and topped the entire cake with chocolate shavings and it came out perfect. Really rich.

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Reviewer:

Shannon L.

Reviewed: May 6, 2011

OUTSTANDING. I have been making Tres Leches Cakes for many years (since my husband's Army days in SW Texas and New Mexico). This is a wonderful variation. For those having trouble with the liquid absorbing - make sure you are pouring the liquid over the cake within 10-15 minutes of taking out of the oven. Do not let it cool.

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14 users found this review helpful