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So moist. So delicious. And so much more.™

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Chocolate Tres Leches Cake

Alice Gless Recipe shared by:
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I agonized whether to share this or not because it needs to be perfected. After watching several videos and reading, some warned about using all the milk mixture. Some seem to like it oozing and dripping milk. Mine didn't all soak in, and I'd do it a little differently another time but a family member was crazy about it, sogginess and all.

  • Hands-On Time:1 Hour
  • Total Time: 23 Hours
  • Servings: 18-24
  • Rating:

Ingredients

  • 1 box Duncan Hines Dark Chocolate Fudge (a really nice-flavored chocolate mix)
  • 3 tablespoons custard powder (wanted a fluffy cake tending to the dry side to soak up all the milk and didn't want to use corn starch) (optional)
  • 1 tablespoon plus a tiny bit more espresso powder (didn't seem to do a thing - optional)
  • 1-1/3 cups milk (didn't seem to make a difference over water as instructed on the box)
  • 3 large eggs (I used 2 whole eggs and 2 whites left over, do it often to use things up)
  • 3 tablespoons butter
  • 1/4 cup Crisco oil
  • 1 teaspoon vanilla (optional)
  • Have ready for later but do not bake in cake 1 can sweetened condensed milk, one large can evaporated milk and 1/2 cup whipping cream

Baking Instructions

  1. Pour mix into large mixing bowl
  2. Add the custard powder, espresso or other dry ingredients, if desired
  3. Stir in for a minute or so
  4. Add the other ingredients except for eggs and mix for a minute or two, scraping bowl as necessary.
  5. With mixer on low, slip in eggs one at a time, mix in well before adding next (probably can add everything at once with a cake mix and stand mixer or good hand mixer).
  6. Mix on medium high for about 6 minutes (or follow what it says on the box to the letter)
  7. Pour and smoothe in greased and floured 9X13 baking pan
  8. Tap on countertop a few times to release air bubbles
  9. Bake at about 325F until it passes the toothpick/skewer test.
  10. Remove from oven.
  11. Cool on rack for 30 minutes.
  12. Using a fork (i used large 2-tined) prick cake well all over surface down to the bottom, maybe 1/2 inch apart.
  13. Whisk in a clean bowl the condensed milk, evaporated milk and whipping cream.
  14. Pour about 1/3 all over cake, wait 5 or more minutes for it to soak in.
  15. Pour another 1/3 and wait for most of that to be absorbed, 5 or 10 minutes.
  16. Pour the final third, cover with plastic wrap and store in fridge at least 12 hours for all the milk to soak in.
  17. Having never made one before, I couldn't tell if it was going to work or not. As it turned out, half of the above would have been plenty for me, but some must like it dripping with milk.
  18. Some whipped/pudding or combo topping is best for this cake because it has to be kept in the fridge but I tried the Penuche (posted in frostings).
  19. The flavors tasted nice even if I would do it a little differently another time.

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Tips

Cookie Cupcakes

Cookie Cupcakes

I have recently found that making cookies using a mini cupcake pan is the way to go, the kind with room for 24 mini cupcakes is a GREAT way to make cookies. If you put down a mini cupcake wrapper and just drop the cookie dough in, bake them for about 15 minutes and they are done. You are left with 24 adorable cookies, all the same size, not flat so they never get hard and just adorable to present! You end up with every cookie the same size, and less mess as well!


Perfect cake mix cupcakes

Perfect cake mix cupcakes

Replace required amount of water with 1 cup buttermilk (if you don't have buttermilk,make a fair substitute by adding 1 T. lemon juice to 1 C. whole milk. Let stand for 10 minutes.) and use 4 large eggs in place of the number called for on the box. Use required amount of oil. This makes the firm cake needed for cupcaking.





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