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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Popular in Latin America, this cake is traditionally made with three milks (tres leches): evaporated, sweetened condensed, and whole. Here I substituted yogurt for the whole milk, with a delicious result. Ingredients:
1 181/4 -oz. yellow cake mix |
11/2 cups plain yogurt |
1 5-oz. can evaporated milk |
1 14-oz. can sweetened |
condensed milk |
1 cup whipped topping (i prefer whipped cream) |
1/4 cup shredded coconut, toasted |
Directions:
1. Prepare cake mix according to package directions and bake in a
2. 13x9-inch cake pan.
3. Allow to cool completely.
4. With a fork, pierce entire cake at 1 intervals.
5. Gently whisk together yoghurt, evaporated milk, and condensed milk.
6. Pour evenly over cake. Cover and chill for 2 to 3 hours.
7. Serve well chilled.
8. Top with whipped topping and shredded coconut.
9. Keep leftovers refrigerated.
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