THREE MILKS? PURRRRRRRRRR...

My kitty thought she’d used up one of her nine lives and went to heaven. When I made this Tres Leches Cake over the weekend, it was almost more than she could take. Obviously a milk afficianado, Baby couldn’t resist sampling the three separate milk flavors dripping from the whisk while I poured the mixture from the bowl over the cake. Try it yourself – your feline friends will thank you for letting them lick the bowl when you’re done.

Sugar Mommas’ Texas Longhorn Cake
In honor of the BCS National Championship Game – Rose Bowl

I first had a Tres Leches Cake (translation, cake with three milks) when I lived in Houston, Texas in 1997. It was an immediate love connection. Yellow cake drenched in milk syrup topped with whipped cream. The combo on the fork makes for a mouthful of heaven. This is the type of cake you dream about.

Being that I lived in Houston, Texas and my first son was born there, the Reiner people are die hard Texas Longhorn fans. In honor of the BCS National Championship Game we decided to spice up this Tres Leches Cake. We are all in a celebratory mood. The BCS game is a national holiday, isn’t it? So go ahead, indulge in this dessert and your football fans will cheer you on!

You will need

Cake
1          box yellow cake mix
1          c. water
1/3      c. vegetable oil
3                    large eggs
2          tsp. cinnamon

Sauce
1          c. whipping cream (either heavy or regular will work)
1          can (14 oz.) sweetened condensed milk
1          can (12 oz.) evaporated milk
1/3      c. dark rum

Whipped Cream
1 c. whipping cream (either heavy or regular will work)
2 Tbsp. bourbon

Directions

*          Heat oven to 350ºF. Grease and flour a 13 x 9 baking dish (or spray with non-stick spray with flour). In the bowl of an electric mixer fitted with a paddle attachment mix cake mix, water, oil, and eggs on low speed until the ingredients are blended. Scrape down the sides, add the cinnamon, and beat on medium-high speed for one minute until the batter is smooth and there are no visible lumps. Pour batter into the baking dish and bake on center rack for 30-35 minutes. Remove when a toothpick (or skewer) comes out clean. Take a wood skewer or a fork and pierce the hot cake in the baking dish so there is a hole every inch. This way the cake will absorb the tres leches sauce all the way through.

*          In a large bowl combine the three milks (whipping cream, sweetened condensed milk and evaporated milk) and the rum. Gently whisk the liquids until they are well combined. Gently pour the sauce over the cake making sure to cover the entire surface. Refrigerate the cake 3 hours or overnight to chill.

*          In the bowl of an electric mixer fitted with a whisk attachment mix the whipping cream and bourbon until soft peaks form. You want the cream thick enough to spread – not too dry. Refrigerate at least 30 minutes to set before serving.

Sass it up!

*          Go NUTS or get FLAKEY! Sprinkle some chopped nuts on shredded coconut on top of the cake.
*          Get Fruity! Add some strawberries, raspberries or cherries on top of each slice.
*          Be a Glutton! Drizzle some caramel sauce or Cajeta (Mexican Caramel) on each serving plate.

Lighten your Load

If your New Year’s Resolution was to diet, try these tips to go “light.”

For the sauce use
*          Non-fat milk
*          1 can fat-free sweetened condensed milk
*          1 can fat-free evaporated milk
*          2 Tbsp. light rum

For the Whipped Cream use
*          Cool Whip – whipped topping – free by Kraft

Carpool Crunch

* Use Duncan Hines Tres Leches cake mix in the box! Add the rum to the batter before baking, if desired.
* Prepare whipped cream as above or use a ready made whipped topping in the freezer section. Add bourbon, if desired.

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THREE MILKS? PURRRRRRRRRR…

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