Sweet Indulgence: Tres Leches Cake

A favorite desert receipe I learned to make back in 2006.  I'll never forget that summer, we flew out of Seattle and the temperature was over 100!  On our way to California to visit family and friends, we rented a car in Sacramento which was our first stop.  From there we drove to Chico for a family gathering, actually a summer party hosted by a relative who recently purchased and built a cottage on their retirement property.  OMG it was the hottest and sweatiness I have ever experienced, much worse than the South!  Over the years that I have made it, it keeps getting better and better.

I was skeptical at first when I saw the cake, it just didn't look very tasty however I was wrong- never judge a book by it's cover!  It was Devine!


Tres Leches Cake

I use a white cake mix (avoid the one's with butter) bake following box directions use a 9x13 Pyrex dish and let it cool
1 can evaporated milk
1 can sweetened condensed milk
1 cup half and half

 Mix the 3 milks together (tres).  Poke holes  in top of cake all the way through to bottom, this will allow the milk to absorb into the cake, I use a skewer which seems to work well.

Pour the milk over entire cake, cover with plastic wrap and refrigerate.  I have found that it tastes better if you make it 2 days before serving.  Morning of or several hours before you are ready to serve, top with Cool Whip.  Make sure the whipping is at room temperature and stirred before using - it goes on much easier.

Top with your favorite topping -I use blueberries and strawberries.