| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 1 1/4 | cups water |
| 1 | tablespoon canola oil |
| 2 | teaspoons vanilla |
| 2 | whole eggs |
| 3 | egg whites |
| 1 | can (14 oz) fat-free sweetened condensed milk (not evaporated) |
| 1 | can (12 oz) evaporated fat-free milk |
| 1/2 | cup fat-free (skim) milk or fat-free half-and-half |
| 1 | container (8 oz) frozen reduced-fat or fat-free whipped topping, thawed |
| Sliced fresh strawberries, if desired |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. |
| 2. | In large bowl, beat cake mix, water, oil, vanilla, whole eggs and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. |
| 3. | Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake all over with fork or wooden skewer, wiping fork occasionally to reduce sticking. |
| 4. | In medium bowl, stir condensed milk, evaporated milk and skim milk until blended. Slowly pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. |
| 5. | Spread whipped topping over cake. Refrigerate until serving time. Garnish with strawberries. Store in refrigerator. |
|
| We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original. |
|
| This moist cake gets its name because it's soaked in three milks ("tres leches" in Spanish). The cake can vary by region, sometimes containing fruit or chocolate, but the three-milk soaking is the key to its authenticity. |
|
| Fresh raspberries would be equally as nice as serving with fresh strawberries. |
Nutrition Information:
280 ( 50); 6g ( 3g, 1g); 30mg; 300mg; 49g ( 0g, 35g); 6g 2%; 0%; 20%; 4% 1 ; 2 ; 1/2 ; 0 ; 1/2 3