We went all out for Cinco De Mayo Chicken Enchiladas, Refried Beans, Spanish Rice, Tres Leches, and while watching American Idol Chips, gauc and Strawberry Margaritas. That’s part of the reason I’m starting a detox next week! Now about that Tres Leches. The recipe came to me from one of my clients. After I’d told her a while back about the Tres Leches cupcake I’d had from Just Baked, she told me she had several recipes that she’d share with me. Two used a boxed mix, one chocolate the other yellow. I must admit that the chocolate one really intrigued me but I opted for the one from scratch. It was easy as heck to put together. The a hardest part was waiting over night for the milks to soak in and the flavors to marinate.
Foodie Friends I didn’t get any aerobic activity from jumping up and down with joy from this one. I don’t think I could have let this cake sit long enough for all that milk to soak in. Granted this is the first time I made it and only the second time I’ve tasted it. It reminded me of something I used to eat when I was little called cush-cush. Mama would make cornbread and we’d take the leftovers, put chunks of them in a bowl, sprinkle with sugar and add milk.
I let the pieces I cut for the photos sit in the fridge for a couple of hours and they seemed to firm up a bit. Then I got the bright idea to cut the remainder of the cake and let it sit on a couple of thicknesses of paper towels to soak up some of the milk. That helped a little. The flavor was good, but next time I’d double the amount of cake and/or use less of the milk mixture.
1 ½ cups all-purpose flour
1 tsp baking powder
½ cup unsalted butter
1 cup white sugar
½ tsp vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 ½ cups heavy whipping cream
1 cup powdered sugar
1 tsp vanilla extract
Preheat oven to 350°. Grease and flour one 9×13 inch baking pan. Sift flour and baking powder together and set aside. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the ½ tsp vanilla extract; beat well. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan. Bake at 350 for 30 minutes. Pierce cake several times with a fork. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. I let the cake sit in he refrigerator overnight and frosted it the next day. For the whipped topping I used powdered sugar rather than the granulated. Whip whipping cream, 1 cup of powdered sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, and enjoy.