Bake cake according to directions and overbake by 5 add'l minutes

Cool cake completely for at least one hour

Remove cake from pan & turn it over so the bottom is on top

Trim sides of the cake to remove dry cake parts to allow milk to absorb easily on the sides

Use a fork to poke rows of holes along the width of the cake entire cake

Place cake back in pan with the top still at the bottom

Combine 3 milks & 2tsp vanilla extract – reserve 1.5 cups

Pour the 3.2 cups of the milk along the length of the cake – starting from the middle and making sure to return to the middle for better coverage – combine more milk if needed in order for the volume of milk to reach the upper corners of the cake while still reserving enough for later use

Refridgerate & Let cake soak over night or no less than 3hrs

Prepare whipping cremem prior to removing cake from refridgerator

If preparing fresh whipping creme – add 2 cups heavy whipping creme mixing on hi until peaks form

Add 2tsp vanilla extract

Add confectioners sugar by the tablespoon to taste

Top cake with approximately a one inch layer of whipping creme

Garnish with fresh fruit

Drizzle reserve milk on the cake or the plate prior to serving

TIPS
The drier the cake, the more milk it will soak up

Trim sides of cake before you place it back in pan with bottom up, this will allow sides to get more milk

Drain milk to cake level before applying topping (frosting)

If milk taints frosting, it is okay. The frosting with milk will set while refrigerating and you will more than likely cover it up with toppings.

Reserve some of milk mixture to drizzle over cake while serving to ensure milk coating. Keep a gravy bowl filled with reserved milk and allow guest to drizzle on.

Make a chocolate Tres Leches by using chocolate cake mix and chocolate cool whipped topping.

SUGGESTED TOPPINGS
Cool Whip

Fruit

Nuts

Chocolate (shavings, Mini-kisses, syrup)

You can also serve plain

carolinarlittle

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Source: Carolina Little

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