Banana Tres Leches Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Cake:1 Box supermoist yellow cake mix1 1/4 c water1 tbsp canola oil2 tsp vanilla extract4 eggs3 oz rumSyrup:1 can (14oz) sweetened condensed milk fat free1 c evaporated milk fat free1 c whipping cream6 tbsp sugar free caramel topping warmedFrosting:2 tsp knox gelatine4 tsp cold water1 c whipping cream1/4 cup powdered sugar1/2 tsp vanilla
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.
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.
Nutritional Info 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
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