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Desserts

Layered Lemon Tres Leches Cake

Layered Lemon Tres Leches Cake recipe
photo by:kraft
The secret to this yummy lemon cake is 1 package of JELL-O Gelatin stirred into a box cake mix.
time
prep:
25 min
total:
2 hr 33 min
servings
total:
16 servings
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What You Need

1
pkg.   (2-layer size) white cake mix
1
pkg.   (3 oz.) JELL-O Lemon Flavor Gelatin
1
can   (14 oz.) sweetened condensed milk
1
can   (12 oz.) evaporated milk
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2
cups   thawed COOL WHIP Whipped Topping
1/4
cup  lemon juice

Make It

HEAT oven to 350ºF.

PREPARE cake batter and bake as directed on package for 2 (9-inch) round layers, blending dry gelatin mix into batter before pouring into prepared pans. Cool cakes completely in pans.

PIERCE cakes with large fork at 1/4-inch intervals. Blend next 3 ingredients in blender until smooth; slowly pour over cakes. Refrigerate 1 hour or until liquid is absorbed. (Liquid will slowly be absorbed by the cakes.)

MIX 1/2 cup COOL WHIP and juice in medium bowl; stir in remaining COOL WHIP. Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Keep refrigerated.

Kraft Kitchens Tips

Size Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
How to Serve Cake
Assemble cake on a cake stand or platter that has a rim as some of the cake's milk mixture will run out of the cake as it stands.
Shortcut
To add milk mixture to cake with less mess, pour milk mixture into clean plastic bottle with narrow squirt tip. Insert tip of bottle into hole in cake before gently squeezing milk mixture into hole. Continue across cakes.
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