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Desserts

White Chocolate-Strawberry Tres Leches Cake

White Chocolate-Strawberry Tres Leches Cake recipe
photo by:kraft
It looks like the star of a bakeshop window, but this glorious White Chocolate-Strawberry Tres Leches Cake actually starts with a white cake mix!
time
prep:
45 min
total:
2 hr 50 min
servings
total:
16 servings

What You Need

1
pkg.   (2-layer size) white cake mix
1
pkg.   (3 oz.) JELL-O Strawberry Flavor Gelatin
7
oz.  BAKER'S White Chocolate, divided
1
can   (12 oz.) evaporated milk
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
4
cups  fresh strawberries, divided
2-1/2
cups  thawed COOL WHIP Whipped Topping, divided

Make It

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 1/2-inch intervals.

MELT 6 oz. chocolate as directed on package. Blend milk and sour cream in blender until blended. Add melted chocolate; mix well. Pour over cakes, re-piercing if necessary, until milk mixture is completely absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate. (See tip.)

CUT 3 strawberries in half; set aside. Slice remaining berries. Place 1 cake layer on plate; top with 1/3 cup COOL WHIP and all but 1 cup sliced berries. Cover with 1/3 cup of the remaining COOL WHIP and remaining cake layer. Frost top and side of cake with remaining COOL WHIP. Arrange remaining 1 cup sliced berries around base of cake. Garnish with chocolate curls and reserved strawberry halves.

Kraft Kitchens Tips

Size Wise
This decadent twist on a classic cake is the perfect dessert to feed a crowd on a special occasion.
How to Chocolate Curls
Microwave chocolate on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the chocolate steadily and draw a vegetable peeler slowly across chocolate to form curls. Or, spread the melted chocolate into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm but still pliable. Push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let it stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place chocolate curls on waxed paper-covered tray. Refrigerate 15 min. or until firm. Use toothpick to arrange curls on dessert.
Note
For best results, do not use a cake mix with pudding in the mix.
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