Does Anyone Know Know How To Do A Tres Leche Recipe Out Of?
Decorating By GLORIA2005 Updated 10 Nov 2005 , 1:32am by briansbaker
the yellow cake mix from the box and how do i put filling in it?
Hi!! Here is a recipe I have for a cake mix tres leches:
Tres Leches
cake
1 18 ounce package white or yellow cake mix
1 1/2 cups flour
5 eggs
1 cup sugar
2/3 cup cooking oil
1 teaspoon vanilla
1 teaspoon baking powder
1 cup milk
Filling
1 can evaporated milk
1 can sweetened condensed milk (14 oz.)
1/2 pint whipping cream
Frosting
1/2 pint whipping cream
3 tablespoons sugar
1 teaspoon vanilla
1. Mix cake ingredients together and place in a rectangular cake pan (spray with non stick cooking oil). Bake at 350 degrees for 45-50 minutes until knife inserted in middle comes out clean.
2. Allow to cool for 20 minutes.
3. Mix together milk filling together and refrigerate while cake is cooking.
4. Mix Frosting together as cake cools; beat until whipped cream forms stiff peaks then add sugar and vanilla.
6. When cake is done allow to cool, Poke holes in cake with fork or straw then pour on milk filling.
7. Frost and decorate.
Hope that helps ya. 
~Denise
I knew this looked familiar. This one of tres leches on recipezaar with cakemix added to the scratch cake. I haven't tired this tres leches recipe, but am curious as to why you would add a box of cakemix to a scratch cake. I have several scratch recipes that I like and can't imagine ever adding cakemix to them. What is the benefit? My curiosity is killing me! 
I haven't had a chance to use it yet...going to soon (thought it sounded good so I saved it.) but I thought it was kind of like the cake mix extender recipe here on the site. 
Have you tried the cake mix extender recipe here?? It is wonderul!!...yummy!! 
Hugs, ~Denise
I did a Tres Leches cake this past weekend and I used a scratch cake recipe only.
The cake recipe was a dense one.
Just be aware that some Tres Leches are different from others so it depends what kind of consistency you are looking for.
There are some recipes where the cake is "drenched" with the three milks (condensed, whole milk, and evaporated) and it is very "watery" when you cut it. I don't like this kind... 
The one I did, the cake was dense, so when I poured the milks over it, it was "wet" but not dripping or drenched in the milks. It was very testy and supermoist...
If you are using a cake mix and mixing it with scratch, be careful that it doesn't get too soggy when you pour the milk mixture over it.
I would add it a bit a time and watch the cake absorb it. If you think its getting too wet, then stop at that point.
Good luck!
This is what I do. I use my 11X15 cake pan.. I use 2 french vanilla cake mixes.. Bake as directed.. I then let it cool completely and shake it to make sure it will come out of the pan.. I poke holes in it with a fork.. I get a can of evaporated milk, sweetened condensed milk and 1 cup of whole milk and mix them together.. I pour it all over the cake.. I use half the mixture and stick my cake in the fridge for about an hour.. Then I pour the rest of it on top and stick it back in the fridge for about another hour..
Get your cake on your board and ice.
Then for the icing..
Well I was messing around one day and thought.. Meringue powder makes everything stiff, why not whipped cream??
So I tried this and it comes out soooooooo perfect.. 1 tub (12 oz)of whipped cream, 1 tablespoon of meringue powder, 1/3 cup of sifted powdered sugar and 1 tablespoon of clear vanilla. If you use reg. vanilla it will work out just fine.. put all this together and and cream together for about 3 minutes.. I just keep checking it by stopping the mixer and if the whipped cream sticks to the whisk when I lift it.. It is pretty much done.. you need to stick your finger in it, it will have a paste feel.. Keep this in the fridge until your ready to use.. You can even decorate with this, work fast!! and keep what your not using in fridge.. You have to work fast if you have hot hands.. I hope you enjoy!! It is perfect.. if you use it as a filling, make a dam with buttercream first then us whipped cream icing.. when icing your cake get a big spatula full and spread onto cake without touching cake.. it will not crumbl
Enjoy!!!
Quote by @%username% on %date%
%body%
