LOVE this chocolate cake recipe! This tres leches will blow your mind…and your taste buds!
½ cup (1 stick) butter, softened
1 cup sugar
2 tsp vanilla extract
1 ½ cups cake flour
1/3 cup Hershey’s cocoa
1 tsp baking powder
½ tsp salt
Tres Leches Glaze: Stir together 2 cans (14 oz each) sweetened condensed milk, 1 can (12 oz) evaporated milk, 1 cup heavy cream and ¾ cup Hershey’s syrup.
Cream topping: beat 2 cups heavy cream, 1 cup sugar, ¼ cup Hershey’s cocoa and 1 tsp vanilla extract until stiff.
1. Heat oven to 350 degrees. Grease and flour 13x9x2 inch baking pan. –I butter the pan and use cake flour.
2. Beat butter until light and fluffy. Gradually beat in sugar, continuing to beat about 1 minute. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Stir together flour, cocoa, baking powder and salt. Gradually blend flour mixture into butter mixture, mixing just until blended. Pour batter in prepared pan.
3. Bake 20-25 minutes or until wooden pick inserted in center of cake comes out clean. Cool cake in pan on wire rack for 30 minutes. With skewer or fork, pierce the entire top of cake. Prepare Tres Leches Glaze. Reserve 1 ½ cups glaze; pour remaining glaze over cake. Cover; refrigerate cake and reserved glaze overnight. (Cake will absorb most of the glaze and will be very wet.)
4. Prepare Cream Topping. Spread topping over cake; refrigerate until ready to serve. To serve, pour 1 to 2 tbsp of the reserved glaze onto the bottom of each individual plate. Place cake piece on glaze. Garnish with Hershey’s Kisses (if desired). Cover; refrigerate leftovers. Makes 12-16 servings.
I have not come across one person that doesn’t like this cake. It is very rich, but even those that don’t really like desserts like this one!
A friend was making this and asked me if you need to use cake flour, and I would say yes. I think that cake flour is lighter than regular flour, so I’m not sure how it would turn out if you used regular flour. Also, heavy cream in like whipping cream: I got confused at the store.