Saturday, August 3, 2013

You Mean There is a Chocolate Version Too?!

We have an awesome Tres Leches Cake recipe. You can find that here (it is at the bottom of a long post containing all sorts of yummy Mexican food recipes).

However, now we found an awesome chocolate version of Tres Leches Cake! No complaints here! May you enjoy it as much as we did!

Triple Chocolate Tres Leches Cake


1 pkg. (2 layer size) devil's food cake mix
2 pkg. (4 oz. each) Baker's Semi-Sweet Chocolate, divided
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1/2 cup sour cream
1 tbsp. unsweetened cocoa powder
1 cup thawed Cool Whip Whipped Topping


Prepare cake batter and bake in a 13x9-inch pan as directed on package. Cool cake in pan 10 minutes, then pierce cake with large fork at 1/2-inch intervals.

Melt 7 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 milk mixture is absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate.

Stir cocoa into Cool Whip. Frost cake with cool whip mixture; top with chocolate curls. Keep refrigerated.

Source: This is a Kraft recipe. You can find it here.

Notes: I still regret not having a second piece...even though it probably would have put me into a coma. It was soooo good. We did add a little extra cocoa powder to the Cool Whip though. Do it to your taste.

1 comment:

  1. In retrospect, I might just skip the cocoa powder (which gave it a slightly bitter taste) and use chocolate syrup. Yummy.