| Reviewed by: thepeddler |
Date Posted: 7/16/2009 5:49:58 PM |
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Comments:
I made this for a card party and everyone loved it so much they all wanted the recipe for themselves. This has now become one of my favorite recipes to make. |
| Reviewed by: B |
Date Posted: 7/2/2008 6:13:40 PM |
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Comments:
I had never made a Tres Leches cake before but was introduced to it through a resturant. I fell in love with it! So, naturally I decided to try making one. One word of warning....follow the directions! I ended up using the ENTIRE can of coconut instead of a 1/2 cup...oops...other then that is was wonderful and different then traditional cake. |
| Reviewed by: LFT |
Date Posted: 8/28/2007 5:43:11 PM |
Rating:  |
Comments:
This recipe was just ok, and I think two things would have helped: cooking it for less time, and adding the fruit. I ate it plain, warmed up (which helped immensely), but it was nothing to "wow" about. Which is sad, because I really WANTED to love this cake! I won't make it again. |
| Reviewed by: Doris C |
Date Posted: 6/29/2007 7:30:19 PM |
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Comments:
I made this cake for our neighborhood Cinco de Mayo party, and everyone just raved about it. Later, I tried the simpler version using yellow cake mix, and it was not as light and refreshing. Those who got to try both preferred this recipe (including myself). |
| Reviewed by: Colorada4873 |
Date Posted: 5/13/2007 8:47:26 AM |
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Comments:
I made it for a multi-cultural get together. Since we were part of the hispanic culture, I just had to make this recipe. It was absolutely delicious! Everyone raved about it. This ingredient calls for a cake from scratch and quite honesty this was my first. It was simple and well worth it. Just remember the longer it's in the refrigerator teh better. I also agree the portions should be small, it its very rich. Personally I used the vanilla in the sauce, I will try the rum next time or skip both all together. |
| Reviewed by: cmattos |
Date Posted: 5/2/2007 9:19:12 AM |
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Comments:
this cake is extremely rich, so small servings are recommended. Let it sit in the fridge for at least 3-4 hours for it to fully absorb the sauce, it is worth the wait. Use this recipe with a couple of substitutions. Always go for milk (coconut if you have it) instead of water, and melted butter instead of oil. Don't use a box mix. They are a great convenience, but this recipe calls for a scratch cake. Trust me, it is all worth it in the end. |
| Reviewed by: Michelleyjb |
Date Posted: 2/7/2007 9:52:14 AM |
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Comments:
I made this cake for a potluck at work with a Hispanic theme. It was a HUGE hit! I used rum instead of the vanilla in the cream sauce. Just about everyone who tried it wanted the recipe. It was also very easy to make. |
| Reviewed by: veronica |
Date Posted: 8/12/2006 8:11:15 PM |
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Comments:
very good!!!! |
| Reviewed by: veronica |
Date Posted: 8/10/2006 8:59:21 AM |
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Comments:
It's the best!!! Everyone loved it!! |
| Reviewed by: David C |
Date Posted: 4/27/2006 10:39:18 AM |
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Comments:
Mulberries work good when you can't get Kiwi. |
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