Tres Leches

(Venezuelan dessert)

submitted by Magda Chacon ’04

Depending on your oven, takes 30–60 min. to make.

1 mix of Angel Food Cake (Betty Crocker tastes best to me)
1 14-oz. can sweetened condensed milk
1 12-oz. can evaporated milk
light whipping cream

Bake angel food cake as indicated on its box, but make it in a 9x13 pan. While that bakes, combine the condensed milk, evaporated milk, and whipping cream (to measure, pour into evaporated milk can to the top) into a container and gently mix to dissolve the condensed milk. Taste the milk combination—if too sweet, add more whipping cream or evaporated milk; if not sweet enough, add more condensed milk. Leave in fridge until cake is done. When the cake is done, use a toothpick to poke holes in cake and pour milk combination over cake. The point of this is for the milk to saturate the cake and have leftover milk in the pan as well. Cover, place in fridge, and eat when the Tres Leches is cold.

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