For the Cake:
1 box yellow cake mix
For Adding to the Cake Mix:
1 1/3 cups water
2 tbsp. vegetable oil
For the Tres Leches Syrup:
1 (14oz.) can of sweet condensed milk
1 (12oz.) can of evaporated milk
3/4 cup egg nog
1/2 tsp. nutmeg
1/4 cup rum, (or liquor or liqueur of your chocie) optional
For the Whipped Cream Topping
2 cups (1/2 litre) heavy whipping cream
1 cup granulated sugar
1 tsp. vanilla extract
Preheat oven to 350 degrees F (180 C). Grease and lightly flour a 9 x 13 inch baking pan or pyrex glass baking dish.
Prepare cake mix as directed on box. Pour batter into prepared baking dish or pan and bake at 350 degrees F (180 C) for 25-30 minutes or until a cake tester or toothpick inserted in center of cake comes out clean. Remove cake from oven and place on cooling rack.
Using a skewer, toothpick or fork, poke holes all over the top of cake. Stir the sweetened condensed milk, the evaporated milk, egg nog an the nutmeg together. Mix well. Pour slowly over the warm cake so the tres leches syrup seeps into the holes and is completely absorbed.
Let cake cool in baking dish or pan for about an hour. Put cake in the refrigerator for at least 3 hours or up to overnight.
Whip the heavy whipping cream with the sugar and the vanilla in a metal bowl (that has been chilled) and spread top of cake with the whipped cream topping. If desired, decorate with red and green sprinkles or maraschino cherries. Refrigerate. Serve cake chilled.
Makes 9 - 12 servings.
Date: may 5, 2003