Cheaters Tres Leches Cake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
• Sift the flour, baking powder and salt into a large bowl.
• Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
• Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.
• Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.
• For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don't worry about totally soaking the cake! That's what you want.
• For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.
• Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!

Steps:

• Spray a 9-by-13-inch cake pan with nonstick baking spray.
• Bake the cake according to the cake mix package instructions in the greased cake pan. Let cool. Poke holes in the surface of the cake with a toothpick or thin skewer.
• Pour the sweetened condensed milk, evaporated milk, whole milk and vanilla into a pitcher and whisk thoroughly. Slowly pour the milk mixture over the top of the cake. Let the cake sit and absorb the milk mixture until it has soaked in, 20 to 30 minutes.
• Spread the whipped topping evenly over the top. Decorate with the sprinkles and cherries.

Steps:

• Heat oven to 350°F.
• Combine flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Gradually add flour mixture, beating until well blended after each addition. Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 30 min. or until toothpick inserted in center comes out clean. Pierce warm cake with large fork at 1/2-inch intervals. Combine 2% milk, condensed milk and evaporated milk; pour slowly over top of cake. (Milk mixture will slowly be absorbed by the cake.) Cool completely.
• Refrigerate 1 hour or until ready to serve. Frost cake with COOL WHIP just before serving.

Steps:

• For the cake:.
• Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
• Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
• Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
• Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
• For the glaze:.
• Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
• Topping:.
• Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.
• Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.
• In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.
• Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don't knock out too much air), until you have a smooth batter.
• Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.
• Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won't soak into the cake can be served on the side.) Leave to cool.
• Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Cream 1 1/2 cup sugar and unsalted butter in a large bowl until mixture is fluffy and pale yellow, 3 to 5 minutes. Mix 6 egg yolks into the butter mixture, stirring in each one before adding the next. Whisk flour, baking powder, baking soda, and salt in a separate bowl; gradually stir the flour mixture into the egg yolk mixture, alternating with 1 1/2 cup milk, to make a smooth batter. Stir in almond extract.
• Beat 6 egg whites with cream of tartar in a bowl with an electric mixer until frothy; gradually beat in 2 tablespoons sugar until the egg whites form stiff peaks. Gently fold the egg white mixture into the batter, retaining as much volume as possible. Pour the cake batter into prepared baking pan.
• Bake in preheated oven until a toothpick inserted into the middle of the cake comes out clean, 35 to 45 minutes. Cool cake completely in pan on a rack.
• Whisk sweetened condensed milk, evaporated milk, and 2 tablespoons whole milk in a bowl. Use a large fork or skewer to poke holes all over the cake; pour the three-milk mixture over the cake.
• Beat cream with 1/4 cup sugar and 1 teaspoon vanilla extract until the whipped cream holds stiff peaks. Top the cake with whipped cream; refrigerate until cold, at least 1 hour. Refrigerate leftovers. Cake is better a day or two after making.

Steps:

• Preheat oven to 350F and spray a 13 x 9" cake pan with cooking spray (Pam).
• Mix cake ingredients together and pour into prepared cake pan.
• Bake for 45-50 minutes until knife inserted in middle comes out clean.
• Allow to cool for 20 minutes.
• While the cake is baking, mix filling ingredients together and refrigerate.
• For frosting, whip cream until soft peaks form; blend in sugar gradually and add vanilla extract.
• When cake is done, allow to cool; then fill with milk filling.
• You can poke holes in the cake or use a flavor injector.(I use a syringe since I am a nurse).
• Frost with whipped cream and decorate.

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
• Melt 3 oz. chocolate as directed on package. Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing cake if necessary until all milk mixture is absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate. (See Tip.)
• Frost cake with COOL WHIP. Garnish with chocolate curls. Keep refrigerated.