Made this cake for my Bunco group that I hosted on Cinco De Mayo. I made it in a 13 x 9 cake pan and used all the tres leche mixture except for 1 cup. Next time I will add less sweetened condensed milk because that flavor stood out and over powered the cake. I also used one of the reviewer's ideas and frosted it with 4 cups heavy whipping cream with 1 box French vanilla pudding. The cake is so sweet that this frosting complimented it well. Here is what I did: I sprayed my cake pan with oil/flour spray. After the cake was done baking, I let it cool for 10 minutes on a wire rack before turning out on a prepared cake board. I put strips of wax paper underneath the edges to catch the milk. I then poked holes all over it and gradually poured the mixture, 1/2 cup at a time, until most the mixture was used. I refrigerated it for 4 hours and frosted it with the whip cream mixture that was also in the refrigerator for 4 hours. I followed the directions except changed my ratio for the frosting. Leftovers tasted the same the next day! All the other cakes have to be thrown away because they are too soggy.
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Made this cake for my Bunco group that I hosted on Cinco De Mayo. I made it in a 13 x 9 cake...