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Cookies ’n Cream Tres Leches Cake
Serves 1
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Cookies ’n Cream Tres Leches Cake
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Serves 1
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Directions
1
Whisk the eggs in a bowl.
2
Add 1 cup of milk and 1/2 cup of oil to the eggs and mix well.
3
Add one package of vanilla cake mix and mix until incorporated for about a minute or two.
4
Chop up 12-13 chocolate sandwich cookies.
5
Fold the chopped chocolate sandwich cookies into the cake batter.
6
Spray a 9x13 pan with non-stick spray.
7
Pour the batter into the prepared pan.
8
Preheat the oven to 350 degrees Fahrenheit.
9
Bake the cake for about 25 to 30 minutes, or until the center is done.
10
Let the cake cool down for about an hour.
11
In a cup, combine 1/2 cup of evaporated milk, 1/2 cup of heavy whipping cream, and 1 cup of milk.
12
Add a teaspoon of vanilla to the milk mixture and mix until all incorporated.
13
Poke holes right into the cooled cake.
14
Pour the milk mixture right on top of the entire cake, letting it soak fully and adding more if needed.
15
In a bowl, add in 2 cups of heavy whipping cream, 1 teaspoon of vanilla, and 1/4 cup of sugar.
16
Mix until stiff peaks form.
17
Spread the whipping cream right on top of the soaked cake, or use a piping bag to pipe lines or designs.
18
Place the cake in the fridge for at least a couple of hours before eating.
Ingredients
1 box white cake mix
3 eggs
1 cup milk
0.5 cup oil
12 chocolate sandwich cookies, crushed
0.5 can evaporated milk
1 cup milk
0.5 cup heavy whipping cream
1 teaspoon vanilla
2 cups heavy whipping cream
0.25 cup sugar
1 teaspoon vanilla
Equipment
9x13-inch pan
nonstick spray
bowl
whisk
piping bag
Ziploc bag
Tips
Let the cake cool for an hour before adding the tres leches mixture.
Let the tres leches mixture soak fully into the cake, adding more if needed.
Refrigerate the cake for at least a couple of hours before serving to allow it to set and flavors to meld.
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