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Mexican with the Texans

By Anonymous

Tonight we're going out with another transplanted Texas couple (she's a 2L at Northwestern) who greatly miss the glories of Tex-Mex. Arturo's Tacos is in our neighborhood and one of the better Mexican places we've found up North. It has the added bonus of a liquor license (unlike many of the tasty places in Pilsen) so we can order margaritas to go with the $1.80 tacos. After dinner we're coming back to our place for tres leches cake. Mmmmmmm.

I haven't made this cake since the dinner party back in November 2006 when my cat turned psychotic (and has never fully recovered). The recipe is almost embarassingly simple, but absolutely delicious. I will share the secret with you all, but feel free to pretend you slaved for hours in the kitchen while making it.

Tres Leches Cake

1 box yellow cake mix (with "pudding in the mix")

Topping mixture:
1 can sweetened condensed milk
1 can evaporated milk
1 pint heavy whipping cream
1/2 c. rum (or to taste)

Finishing touches:
whipped topping (I use the "extra creamy" version)
caramel, strawberries, sweetened coconut, etc. to garnish

1. Bake cake as directed (err on the side of it being "well done")
2. Poke holes with fork all over warm cake
3. Pour topping mixture over entire cake
4. Let soak in the fridge
5. Top with whipped topping and whatever else you like.

I've made it with and without the rum- both versions are tasty. It'll look like the cake is going to be drowning in liquid, but it won't as long as you've poked enough holes all the way through. The first time I only used half the topping because it seemed like so much, but have faith in the sponginess.

I made a beautiful design out of the strawberries on the top of the cake so that I wouldn't be tempted to sneak bites of it all day. And it's a good thing- I've opened the fridge at least 10 times trying to figure out how I can take a bite that no one will notice. I have no self control.

Full post as published by Lag Liv on February 02, 2008 (boomark / email).