Happy May everyone! When I was little I would celebrate May Day by leaving flower baskets on my neighbor's porch. I would take a piece of paper and roll it into a cylinder. It would then be filled with lilacs from our huge lilac tree. For some reason I always remember these May Days being very bright and sunny.
I'm beginning to wonder what happened since its now 45 and rainy. I'm sure that there were some cold May Days growing up. Its probably just like anything else that seem bigger when you are a kid and seems to shrink when you see it again as an adult.
Want to know something that doesn't shrink... the love we have for this cake. It is Jim's favorite cake for his birthday (which happens to also be Cinco de Mayo). However this cake doesn't need to be saved only for that day... it can be enjoyed all year long.
Besides tasting great.. it is also the easiest cake I've ever made. Trust me anyone can do it.
Dulce de Leche Tres Leches Cake
- 1 yellow cake + ingredients to make it
- 1 can (13.4 oz) dulce de leche
- 2 tsp water
- 1 can (12 oz) evaporated milk
- 1/2 cup sour cream
- 1 1/2 cup cool whip
- Prepare the yellow cake mix and bake in a 9X13 pan.
- Let the cake cool for 10 minutes after removing it from the oven.
- Take 2 Tbsp of the dulce de leche and the water and mix it together in a small bowl. Set aside for later.
- Put the remaining dulce de leche, evaporated milk, and sour cream into a blender. Blend until well mixed.
- Use a fork to poke holes into the cooled cake. The holes should be about 1/2 inch apart.
- Pour the milk mixture on the cake. Poke more holes in the cake if the mixture does not get completely soaked up into the cake.
- Put the cake in the fridge for one hour.
- Top the chilled cake with the cool whip.
- Take the dulce de leche and the water you set aside earlier and warm it in the microwave for 10 seconds.
- Drizzle the caramel mixture onto the cake.
Recipe adapted from Kraft.
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