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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teenchef09

posted:3/4/2010

I've made this cake twice and since im a chocoholic i really like it. My cake did absorb the milk mixture for the most part. The second time I made the cake i accidently added unsweetened chocolate instead of semi-sweet and turned out jst as delicious. Maybe people who say it is too rich should try adding unsweetened chocolate instead. I will definitely make this again in the future.

a cook

posted:2/16/2010

The milk does not all absorb into the cake. Too much liquid. Maybe without the can of evaporated milk and just the sweetened condensed it would be good.

a cook

posted:1/25/2010

I have made this twice already in this month due to popular demand. Awesome recipe!!!! I barely got to eat it myself as it would be gone !!!

whispers650

posted:5/11/2009

This recipe was easy quick and delicious. I did this for my sister-in-laws baby shower. And everyone loved it.

rosaspepe

posted:3/28/2009

this is most delicious cake....just reminds me of home in mexico!!! EXCELLANT

watergirl_r

posted:2/26/2009

WHAT DID I DO WRONG? I followed the recipe exactly. I used a normal fork and even wiggled it around to make sure that the holes were big enough. In the end the cake had a few spots that soaked up the chocolate but mostly it was a huge cake sitting in a tub of chocolate milk. It was not good at all!!! So then I put the cake on my plate and dipped it in the chocolate milk and WAY to rick. I don't know, it was not good at all!!

isabella2006

posted:2/25/2009

delisioso very good

supermomdg

posted:1/5/2009

This turned out very well!! The family loved it. I will definately make this again.

KB20041

posted:12/5/2008

This looks very rich and easy to make.

pookey1619

posted:5/28/2008

Incredibly easy to make and tastes wonderful!