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Cookbook: Chocolate Tres Leches Cake
Yield: 16 servings
Prep Time: 15 Minutes
Cook Time: 30 Minutes
1 18.25-oz. pkg. Pillsbury® Devil’s Food Cake Mix
1/2cup Crisco® Pure Vegetable
1 1/4cups water
3 large eggs
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
1/2 teaspoon ground cinnamon
2 cups frozen chocolate whipped topping, thawed
Chocolate decorator sprinkles
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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