This first time i ever had tres leches was from this restaurant called Porto's and it was AMAZING and i've been trying to find a way to replicate it ever since. I used Stephanie's recipe mainly as a general guideline. I took some time first to research and read what everyone else thought and gathered that adding just a little bit less than 1/2 a cup of sugar to the batter would help make it not too sweet. Also, using smart balance butter is a great alternative to using butter. You don't notice the difference at all except the tummy ache you usually get afterwards. I also don't like whole milk because it always makes everything too rich so I used vanilla silk soy milk instead along with the condensed milk and i used 2% evaporated milk for the filling and no one noticed the difference either. Everyone loved the cake but to me, it didn't taste authentic enough, just like the slice I had from Porto's. So the second time around I took the advice of using plain white vanilla cake mix for the batter and I used the same vanilla soy milk/condensed milk/2% evaporated milk mixture for the filling and it turned out PERFECT! and also Stephanie should have mentioned it's much much better to make frosting with confectioner's sugar not regular. If you have never made tres leches before make sure to research first! this is a great recipe to use as a guideline but if you want to make sure your tres leches is a hit, definitely use white vanilla cake mix for the batter instead!
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This first time i ever had tres leches was from this restaurant called Porto's and it was...