Tres Leches Cake

Tres Leches cake. Supposedly in Spanish translates to "three milk" cake, but in my perfect word world, it really should be named, tres-deadly cake.

It is deadly deadly deadly dangerous with such an addictive-forming after taste, I'm not sure whether it's the moist, almost custard-like cake that is to blame for it, or if the combination of evaporated milk, sweetened condensed milk and heavy cream should be the culprit. Whichever element of this rich cake can have the finger pointed to, the sum of all these little factors in creating this cake is out of this world succulent and delicious. It's the dessert that I want to eat all day long when I'm on my deathbed.

May I warn you? If you are dieting for whatever reason, you will not want this cake within a mile of your radius. If you are not dieting, you will still not want to keep this deadly cake around for long.

And if you don't know how delicious it is to eat something that has been drenched-soaked-saturated-immersed-drowned-in those three different kinds of milk, then I invite you to try this at your own risk. One thing I am quite fond of with this dessert is that it's a total crowd pleaser- I don't care WHO you are dining with- be it the Queen of England- whoever... they will fall off their seats oohing and awing at this. Nothing says love language like a Tres Leches cake!!!

This also makes enough to serve at least 8 adults, but maybe not much more than that since you will have to account for second helpings. Just speaking from experience.

Finally, isn't my photo horrible though? This was the last, teensy-tiny square remaining from my huge pan and taken at 10 pm at night in fake lighting. Sorry- you'll just have to make it to really see how beautiful it is.

Tres Leches Cake

{adapted from Keeping Up Cookbook}

1 box yellow cake mix

1 can sweetened condensed milk

1 can evaporated milk

2 cups heavy cream

1-2 tubs of cool whip

Make yellow cake mix according to package instructions, baking it in a 9 x 13 inch pan. Immediately upon removing it from the oven, poke holes all over the surface of it with a fork. Mix the sweetened condensed milk, evaporated milk, and the heavy cream together in a bowl, whisking well and slowly pour this evenly all over the warm cake (yes, you will USE all of the liquid). Cover with plastic wrap and refrigerate for at least 6 hours. When ready to serve, spread the top with cool whip (or if you haven’t had enough cream yet, you can also use whipped cream instead) and cut into squares. Get ready to be sent to heaven.