Doesn’t a Chocolate Tres Leches cake sound romantic?! Like the kind of cake you would make for Valentine’s Day? I thought so. You probably know what a Tres Leches cake is…it’s a sponge cake that uses 3 kinds of milk to make it extra moist and delicious. I thought making mine chocolate would add an even more romantic element to this fancy (and yet super easy) cake. I also added a little bit of caramel to the frosting to make it even more delicious. Enjoy!
1 box of chocolate cake mix
2 small boxes of instant chocolate pudding
1/2 cup of veggie oil
1 cup water
1/4 cup milk
1/2 cup Eagle Brand Milk
4 cups powdered sugar
1 stick butter, softened
2-3 splashes vanilla coffee creamer or milk
1/4 cup caramel topping (the kind you use for ice cream)
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water, milk and eggs with electric mixer. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate to finish cooling. While the cake is still warm, take the end of a wooden spoon and poke holes across the top of your cake (visualize each piece you’re cutting having one hole in it…so about 14 or so holes). Drizzle Eagle Brand Milk down over the top of the cake and into the holes. Let the cake finish cooling.
To make the frosting, use an electric mixer and combine powdered sugar with butter, coffee creamer (or milk) and caramel until you reach your desired frosting consistency. Add more powdered sugar if it’s too thin and more milk if it’s too thick.
Frost cooled cake.
I like using my French Vanilla Coffee Creamer in the frosting instead of milk because it gives it just a little bit more flavor…but by all means, use milk if you don’t have any.
Valentine’s Day is coming.