Semi -Homemade Tres Leches Cake

Sliced fresh fruit is used for garnish – strawberries, pineapple chunks, Mandarin oranges, peaches and/or kiwi’s. (You can use fruit of your choice)

Prepare the cake mix according to package directions, adding the ingredients specified on the box.

Prepare a 9-by-13-inch baking pan, pour the batter into the pan and bake the cake, again according to the package directions. Cook until done, about 30 minutes. When cake is done, remove it from the oven.

While cake is still warm, using a toothpick or wooden skewer, prick the cake all over (every 1/2 inch).

In a large glass measuring cup, stir together condensed milk, evaporated milk and whole milk/Media Crema and slowly pour the mixture over cake, distributing evenly. (The cake should absorb all of the milk if it is poured slowly.). If you don’t want a really wet cake only use half of the milk mixture. The key to a tres leches cake is the wetness of the cake. Allow cake to sit at room temperature for 30 minutes. Then cover with plastic wrap or foil, and refrigerate for 30 minutes to an hour or until well chilled.

Finish frosting the cake with fresh whipping cream: Whip the cream with 4-6 tablespoons of powdered sugar. Frost the cake with the frosting mixture and then garnish the top of the cake with fruit and chill until ready to serve.

Media Crema can be found in the Latin aisle of the grocery store. I found mine at Super Walmart.