I love Ree Drummond. I am totally fascinated by her life. She’s just adorable and does so many things I’m interested in: blogging, photography, raising children and homeschooling, and of course… cooking! When I stumbled across her tres leches cake recipe I figured it had to be the best ever! Well… unfortunately it wasn’t for me. Although I followed the instructions exactly and the cake came out perfectly, I realized that I don’t like sponge cake. I really never have, but this was the first time I had made a sponge cake. Nope, I don’t like it. So now what? Everything else about the cake was great… except for the sponge cake. So I made a few adjustments and came up with what I consider to be my perfected recipe.
|A cheap cake mix from
Aldi worked perfectly!
1 yellow cake mix
1 can evaporated milk
1 can sweetened condensed milk
1/2 cup heavy cream
Option 1 – 1 pint heavy whipping cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
Option 2 – 1 small container of Cool Whip, 1 teaspoon vanilla extract
Mix and bake the cake in a 9×13 pan according to the box instructions. In a medium size bowl, mix the three milks together. After the cake is baked, remove it from the oven and poke holes all over the cake with the handle of a wooden spoon. Pour the milk mixture over the cake. It will seem like a lot of liquid, but it will all soak in.
Decide which icing option you prefer. For option 1, whip the cream with a mixer until soft peaks form. Stir in the sugar and vanilla. For option 2 just mix the Cool Whip and vanilla together. Once the cake is completely cooled (and I do mean completely cooled!) ice it with your icing. Optional garnish could be maraschino cherries or even white chocolate shavings.
Store in the refrigerator. Serves 12.
Lesson learned? Sometimes a boxed cake mix really is the best option for a recipe!