Chocolate Tres Leches Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 3, 2007
This chocolate tres leches was not good,ibaked it for thanksgiving.My husband is a mexican we always have tres lechesfor birthdays,and specialholidays.Noone liked it.
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Cooking Level: Expert

Home Town: Grayson, Kentucky, USA
Living In: Paris, Kentucky, USA

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Photo by Sweettreats
Reviewed: Jan. 16, 2009
I love this recipe. I did cut the milk amounts in half because we don't like a soggy cake and I added 1/2 teaspoon coconut extract to the milks. I also use Betty Crocker Chocolate fudge cake mix and Dutch cocoa. I have a friend who orders this cake often and her and her family just love it.
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Photo by Sweettreats
Home Town: Orangevale, California, USA
Living In: Antelope, California, USA
Reviewed: Sep. 16, 2011
This recipe was delicious!. I am an Hispanic person and in my country we used to eat tres leches cake. I wanted to make this kind of cake for a friend of mine for her birthday and I knew that she love chocolate. when I found this recipe I made it without thinking much. She loved it a lot! and her family too. My husband and I don't care much of chocolate but this cake was very good that I can make it again :) . But i didn't use cinnamon because we don't use that ingredient for tres leches cake in my country and I don't think it goes well with that cake.
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Photo by Carolina
Home Town: Park Falls, Wisconsin, USA

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Reviewed: Dec. 11, 2011
This came out looking nothing like the picture (my husband joked I should call it "Ugly Cake"), but it was delicious. I do wish it looked a bit prettier since we do eat with our eyes first... but it was really a tasty cake. Great for potlucks or (nearly) last minute needs.
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Cooking Level: Intermediate

Home Town: Denver, Colorado, USA
Living In: Raton, New Mexico, USA

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Photo by pchanner
Reviewed: Jan. 11, 2012
Very delicious room temp or cold. Made for a church small group and everyone loved. Oh the only change I had to make, I had no evaporate milk so used the only other milk I had, 2%. Will have to try again some time with the evap milk.
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Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA
Reviewed: Mar. 24, 2012
I made this for a party and it was surprisingly good. I wasn't really sure about the cinnamon, and I'm still not convinced that I liked the cinnamon in it, but my friends said that they thought it added a unique flavor that made it great, so I'll take their word on it. However, next time I'll try it without the cinnamon just to see how I like it.
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Cooking Level: Intermediate

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Reviewed: Sep. 7, 2012
So easy and delicious. We live down here in south Texas on the border and I use Mexican vanilla in all of my baked dishes. Mexican vanilla has a slight spiciness to it (which is why I believe this recipe calls for cinnamon - Mexican vanilla almost has a cinnamon-y taste to it). That being said, I used Mexican vanilla instead of regular and it was perfect. I do not remove mine from the pan but poke holes in the top and pour on the milk liberally - it always leaves a bit of milk in the bottom of the pan as each piece is removed. This is how we like it down here :) Can't beat this easy recipe! P.S. After chilling overnight we topped it with real whipped cream and garnished with chocolate curls.
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Photo by Jennifer in TX

Cooking Level: Intermediate

Home Town: Paragould, Arkansas, USA
Living In: Harlingen, Texas, USA

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