Tres Leches Cake


1 box 2-layer size regular white cake mix

3/4 cup butter softened

6 eggs

1/2 cup water

2 tablespoons finely shredded fresh lime peel

3 cups fresh strawberries chopped

24 ounces canned evaporated milk (2 cans)

28 ounces Eagle Brand sweetened condensed milk (2 cans)

2 cups milk or heavy cream

1 cup heavy whipping cream

3/4 cup granulated sugar

1 teaspoon vanilla


In a saucepan combine all of the evaporated milk, Eagle Brand and 2 cups milk or cream. Cook over medium heat just until boiling, stirring frequently. Remove from heat. Transfer to a large bowl. Cover, cool completely. (Makes about 7 1/2 cups sauce.)

1 - Preheat oven to 350 degrees. Grease and flour a 10" springform pan; set aside.
2 - In a mixing bowl combine cake mix, butter, eggs and water. Beat on low speed until combined. Beat on medium speed for 2 minutes (Batter will be thick)> Stir in lime peel Spread batter in prepared pan. Bake 50 minutes or until a wooden skewer inserted near the center comes out clean.
3 - Cool in pan on a wire rack for 10 minutes. (Cake may sink during cooling.) Loosen cake from sides of pan; remove sides of pan. Lift cake from pan bottom using a wide metal spatula. Cool cake completely on a wire rack. (The bottom of the cake should be cold to the touch.)
4 - Line an 11" round straight-sided Dutch oven or other 11" diameter container with plastic wrap, allowing wrap to hang over edges. Using a serrated knife, split cake in half horizontally. Place top half of cake, cut side up, on plastic wrap in prepared container. Top with strawberries. Place cake bottom, cut side down, on strawberries. Press down lightly.
5 - Using a long-tined fork or wooden skewer, poke holes in cake layers across the entire surface. Slowly pour 4 cups of the Tres Leches Sauce over cake. Cover cake; chill 8-12 hours or overnight. Cover and chill remaining mixture.
6 - About 1 hour before serving, slowly pour 1 cup of the remaining Tres Leches Sauce over cake. Cover and chill cake and remaining sauce until serving time.
7 - To serve, in a chilled bowl combine whipping cream, sugar and vanilla. Beat with an electric mixture until stiff peaks form. Remove cake from refrigerator; uncover. Place a serving platter with a lip, upside down, over the cake container. Carefully invert. Remove plastic wrap. Spread whipped cream mixture over top and sides of cake. (Some of the Tres Leches Sauce will seep out of the cake as it stands.) Serve immediately with the remaining Tres Leches Sauce on the side.