| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 1 1/4 | cups water |
| 1 | tablespoon vegetable oil |
| 2 | teaspoons vanilla |
| 4 | eggs |
| 1 | can (14 oz) sweetened condensed milk (not evaporated) |
| 1 | cup whole milk or evaporated milk |
| 1 | cup whipping cream |
| 1 | container Betty Crocker® Whipped fluffy white frosting |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan. |
| 2. | In large bowl, beat cake mix, water, oil, vanilla and eggs 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 every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. |
| 4. | In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. |
| No change. |
|
| Typical yellow cake? Not! You'll savor a very moist cake that's been soaked in three full-flavored milks ("tres leches" in Spanish). The preparation is similar to a ""poke" cake, where a cake is first baked, then poked and a mixture poured over it. This cake can vary by region, having fruit or chocolate, but the three-milk soaking is the key to its authenticity. |
Nutrition Information:
410 ( 160); 18g ( 8g, 2 1/2g); 85mg; 310mg; 58g ( 0g, 44g); 5g 6%; 0%; 15%; 4% 1 ; 3 ; 0 ; 3 1/2 4