Monday, April 16, 2012

Easy Tres Leche Cake

By Lynne Blacker
  • Bake a yellow or white cake according to the directions on the box in 9x13 cake pan and allow it to cool.
  • Pour 1 can evaporate milk
  • 1 can sweetened condensed milk
  • 1 cup of heavy whipping cream over the cake
    • The original recipe called for 2 cups of heavy whipping cream, but I found that made it way too soupy.
Refrigerate until ready to serve. Prior to serving, spread small container of cool whip over top of cake and sprinkle with cinnamon/sugar.

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