Jell O Tres Leches Recipes
TRES LECHES CAKE
A classic and easy Tres Leches Cake goes far beyond your average cake recipe. Moist, flavorful and deeply rich, our Tres Leches Cake with Betty Crocker™ Super Moist™ Yellow Cake Mix makes it simple to impress. Sweetened condensed milk, whole milk and whipping cream are the traditional "three milks" in our Tres Leches Cake ingredients. Mix and pour into "poke" holes in the cake to create the iconic flavor. Tap into your inner Betty with a cake that goes from mix to masterpiece.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
- In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 41 g, TransFat 0 g
LAYERED LEMON TRES LECHES CAKE
Stir a package of JELL-O Gelatin into a box cake mix for this Layered Lemon Tres Leches Cake. Enjoy this milky lemon tres leches cake this weekend!
Provided by My Food and Family
Categories Home
Time 2h33m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending dry gelatin mix into batter before pouring into prepared pans. Cool cakes completely in pans.
- Pierce cakes with large fork at 1/4-inch intervals. Blend next 3 ingredients in blender until well blended; slowly pour over cakes.
- Refrigerate 1 hour or until liquid is absorbed. (Liquid will be absorbed slowly by the cakes.)
- Mix 1/2 cup COOL WHIP and lemon juice in medium bowl with whisk until blended; stir in remaining COOL WHIP. Stack cake layers on plate, filling and frosting with COOL WHIP mixture.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 300 mg, Carbohydrate 47 g, Fiber 0 g, Sugar 35 g, Protein 6 g
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