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Recipe of the Month: Tres Leches Cake

Jacqueline Velazquez, Staff Writer

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Below is the recipe for the famous authentic Mexican cake, Tres Leches. Once the cake is made, top it. I did not add this to the recipe because many people like to top it differently. I usually spread whipped topping all over the top of the cake and finish it off with sliced kiwi, strawberries, and peaches sprinkled with bits of pecans on top to add texture and flavor. Before serving the cake, keep it refrigerated as it tastes better served cold than warm.

What you will need:  All-purpose flour, vanilla extract, sugar, eggs, milk, vegetable oil, baking powder, evaporated milk, and condensed milk.

Cake Mixture: Mix all of these ingredients in a bowl.
1 cup of all-purpose flour
1 tablespoon of vanilla extract
½ cup of sugar
3 eggs
1 cup of milk
½ cup of vegetable oil
2 tablespoons of baking powder

Bake at 350 degrees for 40 minutes. Once finished baking set out and let the cake cool

Milk Mixture: Mix all of these ingredients in a pitcher.
1 can of evaporated milk
1 can of condensed milk
4 cups of gallon milk

When you are done mixing the milks, keep them refrigerated. Meanwhile, with a toothpick poke several holes into your cake. After you have completed poking holes in all areas of your cake, pour the milk mixture evenly onto all of the cake. Keep refrigerated, and once you are almost ready to serve the cake, you can top it like I previously suggested or with any topping of your choice.

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