German Chocolate Tres Leches This is Adam’s favorite cake recipe and one that he has cooked for me a few times. It is rich and very delicious. I usually make this in two 9-inch pans and layer it.
1 box German chocolate cake mix (+ it’s ingredients) 1 tsp cinnamon 1 can evaporated milk 1 can sweetened condensed milk 8 ounces heavy cream 1 – 2 cans of coconut frosting
Bake the chocolate cake according to the recipe on the box, adding the cinnamon to the batter. While the cake is cooling, mix the three types of milk in a small bowl. Put the cake layers on a cooling rack that is inside of a baking dish. Using a fork, poke holes all over the cake and pour the milk mixture slowly on top - waiting for the cake to absorb the mixture. You can pour the milk that collects in the bottom of the pan back on top. The cake will not be able the absorb all of the milk, but you can save it for yummy coffee. Carefully, place one cake layer on your serving dish (you won’t be able to move this again) and quickly cover in a thin layer of icing. Top with the other cake layer and finish icing the cake. Don’t go too crazy with the icing or your cake will collapse. I know this from experience. If you don’t like coconut frosting, you could also serve this with cinnamon whipped cream. Serves 6-8
Little Kitchen - 81