Tres Leches Boston Cream Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cake mix makes this milk-soaked dessert a cinch. Rich chocolate makes it irresistible. Ingredients:
1 (18.25-ounce) package white cake mix |
1 1/3 cups buttermilk |
2 tablespoons vegetable oil |
3 egg whites |
1 cup heavy cream |
1 (14-ounce) can sweetened condensed milk |
1 (5-ounce) can evaporated milk |
1 cup half-and-half |
1 (12-ounce) package semisweet chocolate chips |
Directions:
1. Preheat oven to 350°. Grease bottom of a 13- x 9-inch baking dish. Beat first 4 ingredients with an electric mixer at low speed 30 seconds, then at medium speed 2 minutes, scraping bowl occasionally.
2. Pour batter into pan, and bake at 350° for 25 to 30 minutes or until edges are golden brown and a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes. Pierce top of cake multiple times using a small wooden pick.
3. Combine cream, condensed milk, and evaporated milk in a small bowl; gradually pour and spread over warm cake, about 1/4 cup at a time, allowing mixture to soak into cake before pouring more. Let stand 2 hours; cover and chill overnight.
4. Bring half-and-half to a boil. Pour into a medium bowl with chocolate chips, whisking constantly until mixture is smooth. Pour evenly over chilled cake.
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