Need a delicious cake to celebrate Cinco de Mayo (or any occasion for that matter)? You've got to try this Tres Leches Cake from Cook's Country. If you're not familiar with this Mexican dessert it's a sponge cake that is soaked in three types of "milk" (heavy cream, condensed milk and evaporated milk) and frosted with lightly sweetened whipped cream.
I'm not a fan of versions that are completely drenched in milk; so much so they leave a puddle of liquid on your plate. Rather, I prefer mine to be moist, not mushy. This recipe gets it right.
I've included the full recipe here which makes a 9x13 inch cake, but for the blog I made half the recipe and baked it in an 8x3 inch round cake pan. Came out great!
Note: Be sure to use all the milk mixture when you soak the baked cake. I didn't (had about 1/4 cup of the liquid leftover) and found that I had a few dry pockets in the cake.
