The Pampered Chef ®
Pastel de Tres Leches (Three-Milk Cake)
Recipe

 
 1 package (18.25 ounces) white cake mix  
 1 can (12 ounces) evaporated milk  
 1/2 cup sweetened condensed milk  
 1 container (8 ounces) sour cream  
 1 teaspoon vanilla  
 1 container (8 ounces) frozen whipped topping, thawed  
 1/4 cup sliced natural almonds, coarsely chopped  
 1/4 teaspoon Korintje Cinnamon  
 1 strawberry (optional)  
 


Preheat oven to 350°F. Prepare cake mix according to package directions using whole eggs in place of egg whites and omitting oil. Spray Deep Dish Baker with non-stick cooking spray. Bake 35-40 minutes or until a cake tester inserted in center comes out clean. Cool completely. 


In Classic Batter Bowl, combine evaporated milk, condensed milk, sour cream and vanilla. Whisk until well blended using Stainless Steel Whisk. Using Serrated Bread Knife, remove crown from top of cake, creating a flat surface and exposing interior of cake. Slowly pour milk mixture evenly over cake; allowing mixture to soak completely into cake. 


Spread half of the whipped topping over cake using Large Spreader. Sprinkle surface lightly with cinnamon. Attach open-star tip to Easy Accent® Decorator; fill with remaining whipped topping. Pipe a decorative border over top of cake. Coarsely chop almonds using Food Chopper; sprinkle over border. If desired, garnish cake with a strawberry fan using Egg Slicer Plus®. 


 
Yield: 16 servings

 
Nutrients per serving: Calories 290, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 60 mg, Carbohydrate 36 g, Protein 6 g, Sodium 270 mg, Fiber 0 g

 
Cook's Tip: To create a strawberry fan using the Egg Slicer Plus®, open the slicer and place the strawberry stem end down; slice most of the way through strawberry with the wires. Remove the strawberry from the wires and gently fan out the slices.