Chocolate Tres Leches Cake

photo by:kraft

The secret is to use half of the milk mixture. I sell this cake at my local fair and it is always a hit. Try it with the half milk and you won't be disappointed.

posted by

cberrios1

on 4/30/2013

time

prep:

25 min

total:

2 hr

servings

total:

16 servings

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What You Need

pkg. (2-layer size) white cake mix

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided

can (14 oz.) sweetened condensed milk

can (12 oz.) evaporated milk

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

cup thawed COOL WHIP Whipped Topping

Make It

step 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.

step 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.)

step 3

FROST cake with COOL WHIP; top with chocolate curls. Keep refrigerated.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods while keeping portion size in mind.

Fun Idea

Prepare cake batter as directed on package. Pour into 18 paper-lined muffin cups. Bake as directed on package; cool. Pierce cupcakes with fork. Prepare milk mixture as directed; spoon over cupcakes. Refrigerate and continue as directed. Makes 18 servings, 1 cupcake each.

How to Make Chocolate Curls

Warm chocolate slightly by heating it in the microwave for a few seconds until you can just smudge the chocolate with your thumb. Hold the chocolate steadily between your thumb and fingers of one hand and draw a vegetable peeler slowly over flat bottom of chocolate piece. Allow a thin layer of chocolate to curl as it is peeled off the bottom. This will make long delicate curls. To make short curls, use the same technique on the narrow sides of the chocolate piece. To arrange curls on a dessert, use a toothpick to lift them into place.

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roehrig13

posted:5/28/2008

This cake was excellent and easy to make. However, I would use less of the liquid the next time I make it. The edges of the cake were more like pudding. It wasn't "cakey" until the middle. You could probably use half to two thirds of the liquid and be ok. I will try it again.

mellen42

posted:5/14/2008

My topping did not seem to go very far into the cake. It also found the edges a bit "soupy" the taste was superb!

dr.rebathomas

posted:5/8/2008

it turned out terrific..made it for my mum..as an advance mom's day treat...she loved it!

Tera269

posted:5/8/2008

I made this at my Cinco de Mayo party and got OK reviews. The kids licked the cool whip off the top and adults said, Yeah, it's good. I usually get requests for recipes and a lot more enthusiasm! To be honest, I never even ate it. It ended up being a lot of work that was not worth the result.

tonrod24

posted:5/7/2008

This was sooo awesome!!! Whole family Loved it!! You need to KEEP this recipe!! It is a winner!!!

a cook