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VideoFound: Australian shepherd heeler mix, approx 3 years old, near Lake Calaveras, call 210-878-5075

VideoFound downtown Floresville. Small, friendly, young dog, Sheltie/terrier mix (maybe?) 830.393.8303 or 210.274.6884

VideoLost: Pitbull mix, brindle male, answers to Jake, since April 7 on I-37 between 536 and Hardy Rd. No questions, help Jake come home to his family, 361-765-7373.
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Experienced A/C service tech, must have driver license and clean driving record. Call 830-393-4700.
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Special Section


Cookbook: Chocolate Tres Leches Cake


Cookbook: Chocolate Tres Leches Cake


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November 30, 2011
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Yield: 16 servings

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Cake

1 18.25-oz. pkg. Pillsbury® Devil’s Food Cake Mix

1/2cup Crisco® Pure Vegetable

Oil

1 1/4cups water

3 large eggs

Milk Mixture

1 14-ounce can Eagle Brand

Sweetened Condensed Milk

3/4cup half and half

3/4cup evaporated milk

1 teaspoon vanilla extract

3 tablespoons unsweetened

cocoa powder

1/2 teaspoon ground cinnamon

Topping

2 cups frozen chocolate whipped topping, thawed

Chocolate decorator sprinkles

Directions

Prepare and bake cake mix according to package directions for 13 x 9-inch cake using oil, water and eggs. While cake is baking, prepare topping. Combine sweetened condensed milk, cream, evaporated milk and vanilla in large bowl. Slowly whisk in cocoa and cinnamon. Whisk until cocoa is blended into milk. Remove cake from oven. Cool 10 minutes. Using a meat fork or skewer, pierce surface of cake several dozen times. While cake is still warm, pour half the milk mixture over top. Let soak for 1 minute. Pour remainder over cake. Cover. Chill 1 hour. Spread with whipped topping. Top with chocolate sprinkles.

Quick tip: For a quick and delicious topping for family favorites like pies, cheesecakes or ice cream, heat Eagle Brand® Sweetened Condensed Milk, to create a delicious dulce de leche. Follow heating instructions on the label.
 

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