This was the first time I made this cake, my son wanted me to try it so I did. I always read reviews to see what others have done to modify the original recipe.. I did follow one reviewers suggestion on cutting down the sugar and whole milk.. We don’t drink whole milk so I used 1% and only 1 cup of it.
For the topping I didn’t bother with the original recipe… what I did do was use 1- 8oz cream cheese, 1 cup of confectioners’ sugar, 1- 12 oz container of cool whip.. I creamed together the cream cheese and powdered sugar till light and fluffy then I added the thawed out whipped topping and mixed them till I had the thick consistency I wanted.
When I made the holes in the cake I found it easier to use a straw, some of the cake will be inside the straw but I just pushed it out. Once I mixed the “ tres leches” instead of just pouring it into the holes I filled a bottle with a tip and just inserted the tip into the hole and filled it in.. It was so much faster that way especially since I used a bunt cake pan instead of a 9x13 pan..
This recipe is a keeper… Thanks for sharing…………
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This was the first time I made this cake, my son wanted me to try it so I did. I always read...