Recipe 

Chocolate Tres Leches Cake

Chocolate Tres Leches Cake
Nutrition: Serving Size 1, Calories Per Serving 629, Total Fat 26.4g, Calories From Fat 237g, Saturated Fat 15.5g, Saturated Fat Pct Daily Value 77g, Cholesterol 95mg, Cholesterol Pct Daily Value 32mg, Sodium 647mg, Sodium Pct Daily Value 26mg, Carbohydrates 63.9g, Carbohydrates Pct Daily Value 21g, Dietary Fiber 2.3g, Dietary Fiber Pct Daily Value 9g, Sugar 41.9g, Protein 8.7g, Protein Pct Daily Value 17g;Percent Daily Value*: Vitamin A 7%, Calcium 9%, Thiamin 1%, Niacin 6%, Iron 34%, Folate 2%, Magnesium 8%.
Yield: 16 Servings
Prep Time: 15 Min.
Cook Time: 30 Min.
  • Ingredients
  • 1 package devil's food cake mix
  • 1/2 cup vegetable oil
  • 1 cup water
  • 3 large eggs
  • MILK MIXTURE
  • 1 (14 oz.) can Magnolia® Sweetened Condensed Milk
  • 3/4 cup half-and-half
  • 3/4 cup Magnolia® Evaporated Milk
  • 1 teaspoon vanilla extract
  • 3 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • TOPPING
  • 2 cup frozen chocolate whipped topping, thawed
  • chocolate decorator sprinkles
  • Instructions
  • PREPARE and bake cake mix according to package directions for 13x9-inch cake using the oil, water and eggs. While cake is baking, prepare topping.
  • COMBINE sweetened condensed milk, cream, evaporated milk and vanilla in large bowl. Slowly whisk in cocoa and cinnamon. Whisk until cocoa is blended into milk.
  • REMOVE cake from oven. Cool 10 minutes. Using a meat fork or skewer, pierce surface of cake several dozen times. While cake is still warm, pour half the milk mixture over top. Let soak for one minute. Pour remainder over cake. Cover. Chill 1 hour. Spread with whipped topping. Top with chocolate sprinkles.

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