tres leches cake
ingredients
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 pint (2 cups) half and half
dash salt
2 (10 to 12 oz) frozen pound cakes, thawed
8 oz cool whip, optional
directions
In a large bowl, combine both milks and the half-and-half, and salt. Set aside.
Cut the pound cakes into six slices each and layer in the bottom of a 9x13 pan. Pour the milk mixture over the pound cake, cover and refrigerate for four to five hours.
If using cool whip as a topping, frost the cake after two hours in the fridge and return for the remainder of the time.
notes
Sweet and wet and cold... what else could you ask for? Personally, I'd recommend it without the cool whip. Also: the longer you leave this to set, the more yummy milk soaks into the cake. If you can stand to wait overnight for it (I couldn't), it might even soak up completely.
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