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Chocolate Tres Leches Cake 

Watch as Nikki demonstrates how to make a traditional Latin American-inspired cake with a chocolate twist. This cake is the perfect ending to any meal and is so simple to make!
prep time
25 min
time
2 hr
servings
16 servings

what you need

  • 1 pkg. (2-layer size) white cake mix
  • 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
  • 1 can  (14 oz.) sweetened condensed milk
  • 1 can  (12 oz.) evaporated milk
  • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 cup  thawed COOL WHIP Whipped Topping

1
PREPARE cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.

2
MELT 3 oz. chocolate as directed on package; set aside. Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing cake if necessary until milk mixture is absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate. (See Tip.)

3
FROST cake with COOL WHIP; top with chocolate curls. Keep refrigerated.
See Full Recipe
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