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Chocolate Tres Leches

By: EAGLE BRAND®

"Pour a triple-milky chocolate sauce over and into a warm cake, chill, then top with chocolate curls or your favorite fruit for an easy variation on a classic dessert."

Rate/Review | Read Reviews (6)

Servings (Help)

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Original Recipe Yield 8 servings

Ingredients

1 (18.25 ounce) package Pillsbury® Chocolate Cake or vanilla cake mix
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3/4 cup whipping cream, unwhipped
3/4 cup evaporated milk
1/2 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder, sifted
1/4 teaspoon cinnamon

Directions

Prepare cake mix as directed or warm prepared cake.
Combine the 3 milks and extract. Remove 1/2 cup mixture to a smaller bowl; whisk in cocoa powder and cinnamon until smooth. Slowly whisk chocolate mixture back into larger milk mixture.
Remove baked cake from oven. Cool slightly and transfer to a larger baking pan or deep serving dish. Using a fork, poke holes liberally in top and sides of cake. While cake is still warm, pour half the milk mixture overtop. Wait one minute and pour remainder over cake.
Cover and chill 1 hour. Keep extra sauce on the table to spoon over top. Garnish as desired. Store leftovers covered in refrigerator.

Footnotes

FOOTNOTE

Garnish suggestions: White & dark chocolate curls, sprinkled with cinnamon & cocoa, fresh pears on the side, peeled and thinly sliced Gooseberries or raspberries, fresh pineapple and mango, sprinkled with toasted coconut.