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Gluten-Free Tres Leches Cake
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Posted By: Victor
Posted In: Gluten, and Wheat Free
Page Views: 409 views
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Course: Desserts
Cusine: Mexican
Posted In: Gluten, and Wheat Free
Page Views: 409 views
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Course: Desserts
Cusine: Mexican
PrintIngredients
- 2 boxes (about 18 Oz. Each Box) Betty Crocker Gluten-free Yellow Cake Mix
- 6 whole Eggs
- 4 teaspoons Vanilla
- 1 cup Butter
- 14 ounces, weight Sweetened, Condensed Milk
- 12 ounces, fluid Evaporated Milk
- ½ cups Heavy Cream
- 1 pint Whipping Cream
- 3 Tablespoons Sugar
- 1 bottle (about 10 Oz. Or So) Maraschino Cherries
Directions
Cook both cake mixes together in a 13×9 pan according to the directions on the box. (The mix will call for the eggs, vanilla, and butter included in the recipe.) Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a bowl with a spout or a pitcher. When cake is cool, pierce the surface with a fork several times.
Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes.
Whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake.