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Chocolate Tres Leches




Source of Recipe


Eagle Brand®


List of Ingredients




1 pkg (520 g) chocolate or vanilla cake mix*
1 can (300 mL) Regular or Low Fat Eagle Brand®
¾ cup (175 mL) whipping cream, unwhipped
¾ cup (175 mL) coconut milk or evaporated milk
1/ 2 tsp (2 mL) rum extract
1/ 2 tsp (2 mL) vanilla extract
3 tbsp (45 mL) unsweetened cocoa powder, sifted
¼ tsp (1 mL) cinnamon


Recipe



1. Prepare cake mix as directed, in one 13x9-inch (33 cm x 23 cm) layer.
2. Combine the 3 milks and extracts. Remove ½ cup (125 mL) mixture to a small bowl; whisk in cocoa powder and cinnamon until smooth. Slowly whisk chocolate mixture back into larger milk mixture.
3. Remove baked cake from oven. Cool slightly and transfer to a larger baking pan or deep serving dish. Using a fork, poke holes liberally in top and sides of cake. While cake is still warm, pour half the milk mixture overtop. Wait one minute and pour remainder over cake.
4. Cover and chill 1 hour. Keep extra sauce on the table to spoon overtop. Garnish as desired.



Notes: Garnish suggestions : White & dark chocolate curls, sprinkled with cinnamon & cocoa Fresh pears on the side, peeled and thinly sliced Gooseberries or raspberries Fresh pineapple and mango, sprinkled with toasted coconut