SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 267.9
  • Total Fat: 11.0 g
  • Cholesterol: 63.1 mg
  • Sodium: 215.2 mg
  • Total Carbs: 36.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 4.5 g

View full nutritional breakdown of Banana Tres Leches Cake calories by ingredient
Report Inappropriate Recipe

Banana Tres Leches Cake

Submitted by: IAMAHAPPYGIRL

Introduction

This is a Betty Crocker Recipe that I've adjusted to be a bit healthier. The calories are about 1/2 of what was in the original recipe. To find the original go to www.bettycrocker.com/recipes This is a Betty Crocker Recipe that I've adjusted to be a bit healthier. The calories are about 1/2 of what was in the original recipe. To find the original go to www.bettycrocker.com/recipes
Number of Servings: 24

Ingredients

    Cake:
    1 Box supermoist yellow cake mix
    1 1/4 c water
    1 tbsp canola oil
    2 tsp vanilla extract
    4 eggs
    3 oz rum

    Syrup:
    1 can (14oz) sweetened condensed milk fat free
    1 c evaporated milk fat free
    1 c whipping cream
    6 tbsp sugar free caramel topping warmed

    Frosting:
    2 tsp knox gelatine
    4 tsp cold water
    1 c whipping cream
    1/4 cup powdered sugar
    1/2 tsp vanilla

Directions

Preheat oven to 350 degrees (325 for dark or nonstick pans). Grease and flour or spray bottom and sides of 13x9 inch pan.

In large bowl beat cake mix, water, oil, vanilla, eggs and rum on low for 30 seconds and medium for 2 minutes scraping sides occasionally. Pour into prepared pan.

Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of cake every 1/2 inch with long tined fork, wiping fork between pokes to prevent sticking.

Stir together sweetened condensed milk, evaporated milk, 1 cup whipping cream and caramel topping (if caramel is too thick heat for 10 seconds in microwave and stir to cool before adding). Slowly and carefully pour syrup mixture over the top of cake. Cover and refrigerate at least 1 hour, preferably overnight until mixture is absorbed into cake.

Right before serving make frosting (or serve with frosting of your choice, the nutrition includes this frosting).

Mix knox gelatine and cold water according to package directions and set aside. (The knox helps stabilize the topping)Whip 1 cup whipping cream until slightly thick. Add powdered sugar, gelatine mixture and vanilla. Spread on cake.


Keep cake refrigerated. Makes 24 pieces.


Number of Servings: 24

Recipe submitted by SparkPeople user HWR2036127.






Great Stories from around the Web


Rate This Recipe