There Are Never Too Many Versions of Tres Leches Cake

 

Ahhh, tres leches cake is so good. We have a few versions on our blog already...chocolate version 1, chocolate version 2, the eggnog version, the banana version, and the best classic version (which I need to post on its own with a much better picture rather than in this huge post about Cinco de Mayo). Not to mention our favorite poke cakes which are very similar to tres leches...this pumpkin version among many, for example.

If you love red velvet cake and you love tres leches cake, why not combine the two?

 

Red Velvet Tres Leches Cake

Ingredients:

Cake:

1 box Betty Crocker SuperMoist devil's food cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 eggs
2 teaspoons vanilla
1 bottle (1 oz) red food color

Tres Leches:

1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whipping cream
1 cup Irish cream liqueur (or Irish cream coffee creamer)

Frosting and Decoration:

1 1/2 cups whipped cream
1/4 cup powdered sugar
1 teaspoon vanilla
1/4 cup shaved dark chocolate

Directions:

Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Grease or spray 13x9-inch pan. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scarping bowl occasionally. Pour batter into pan.

Bake 28-32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Poke top of cake every 1/2 inch with wooden skewer.

In small bowl, mix tres leches ingredients. Spoon mixture evenly over top of cake, allowing mixture to soak into holes. Cover; refrigerate 1 to 2 hours or until mixture is absorbed.

In medium bowl, stir together whipped cream, powdered sugar, and vanilla. Frost cake with whipped cream mixture; sprinkle with chocolate shavings.

Source: Found on Que Rica Vida. You can find it here.

Notes: As with all tres leches cakes, this was sooo good!

 

Dessert Lasagna

 

I like re-imagining recipes. Why not re-imagine lasagna into a dessert? It's been done before and it will be done again. Here is one dessert lasagna that we happily discovered.

Strawberry Cheesecake Lasagna

Ingredients:

2 (8 oz) cubes cream cheese, softened
3/4 cup sugar
1/2 teaspoon almond extract
1 (16 oz) tub whipped topping
14 graham crackers
2 (10 oz) jars Cascadian Farm strawberry jam
2 cups frozen sliced strawberries
2 cups fresh (or thawed) sliced strawberries
Non-stick coconut oil spray

Directions:

In a stand mixer fitted with whisk attachment, cream together cream cheese and sugar. Slowly add the amaretto and whipped topping, beating until well combined. Set aside.

Spray the bottom of 9x13-inch baking dish with non-stick spray, line with 7 graham crackers. Spread half of the cream cheese mixture on top of the graham crackers.

In a large bowl, microwave one jar of jam until warm, then stir in half of the strawberries. Spread this mixture on top of the cream cheese layer. Top with a second layer of graham crackers and cream cheese. Cover and refrigerate overnight.

Just before serving, microwave second bottle of jam until warm and stir in fresh or thawed strawberries. Allow to cool until no longer warm to the touch, then spread across the top of the cake. Slice and serve.

Source: This is a General Mills recipe that we found on Tablespoon.com. You can find it here.

Notes: This was very yummy. You can't go wrong with cream cheese and strawberries.