Recipe for the Cake:
Turn
ake cool completely.
Make tres leches sauce: In a large pot
n the blender put the\"tres leches ingredients\", and blend them until
ore holes the better the leches (milks) will absorb.
Pour
inds of milk, or 'res leches), 1 teaspoon vanilla, a pinch
or pan, set aside.
Tres Leches sauce --.
In a large
owl until smooth. Refrigerate the tres leches mixture.
Beat 2 cups
Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with paper liners.
Beat eggs and 1/3 cup white sugar together in a bowl using an electric mixer until pale and fluffy; mix in milk and 1 dash vanilla extract. Whisk cake flour, baking powder, and salt together in a separate bowl; stir into egg mixture.
Beat egg whites and cream of tartar together in a separate bowl using an electric mixer until soft peaks form. Gradually add remaining sugar to egg whites mixture and beat until mixture is glossy and firm. Fold egg whites ...
For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
Whisk together the flour, baking powder and salt in a large mixing bowl.
Cream the butter and sugar with an electric mixer on high until it turns pale yellow. Mix in the eggs and almond extract. Slowly incorporate the dry ingredients into the wet ingredients until fully combined - avoid over-mixing. Fold in drained cherries. Pour into the prepared pan and evenly spread the batter out.
Bake until the cake is has cooked through, 25 to 30 minutes. ...
Make the cake recipe as directed, add the rum to the mix.
Bake the cake in a rectangular glass dish preferably, you don't have to grease it.
Mix the evaporated milk, condensed milk and whole milk.
When the cake is still hot, poke it with a fork and pour the milk mix on the cake slowly until is all absorbed.
Put the cake in the refrigerator until is cold.
Spread the Cool whip on the cake and serve it in squares.
Preheat over to 350\u00b0.
Grease or \"pam\" 9x12 baking pan.
Beat eggs in a large bowl.
Add water and cake mix and beat 3 minutes.
Pour batter into pan.
Bake for 30 minutes, or until cake has lost its jiggly center and springs back when touched.
Let cool to room temperature.
Mix the 3 milks.
Poke cake full of holes. A chopstick works great for this. Don't skimp on the holes; that's what allows the cake to absorb the milks.
Pour the milk mixture over the cake slowly, until it's absorbed the liquid.
Refrigerate ...
Heat oven to 350\u00b0F. Grease and four a 13x9 inch baking pan.
In a large bowl, combine cake mix, water, oil, vanilla, and eggs. Beat on low for 30 seconds then on medium for 2 minutes, scraping bowl occasionally. Pour into prepared pan.
Bake 33 to 38 minutes or until edges are golden brown and tooth pick inserted in the center comes out clean.
Let stand 5 minutes then poke the hot cake every 1/2 inch with a long-tined fork. Wipe the fork occasionally to reduce sticking and tearing.
In a large bowl combine milks and cream. ...
nsert with aluminum foil for easy removal, letting some foil overhang
emaining egg white in another recipe.
Beat 6 egg whites
he next day).
MARINADE & TRES DIABLOS: In food processor, puree
br>You can quadruple this recipe and make as many as
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
econd layer and ice with Easy Chocolate Icing, recipe # 424521.
Mix all of the ingredients.
Marinate in the refrigerator for 24 hours.
Transfer to a fondue pot and serve bubbling.
Recipe will feed several.