My aunt Judy and uncle Ken are moving to a warmer destination. For their going away party, I made a Tres Leches Cake (milk cake).
Since I had never made this cake before, it was suggested that I try a piece before others taste it. You know, to make sure it’s good! And it was. Very good. Moist, which is what the milk did!!
I don’t think I’m going to get to show a picture of the cake on a plate, unless I take it at the party! Which may be a great idea now that I think about it!!
I was asked if it was a good idea to bring a cake that I had never had before to a party! So I did cut a piece and make sure that it was party suitable. It is.
Very easy to make. The frosting on top, love it.
Here’s my aunt Judy and me at the party!!
And my Uncle Ken, Aunt Judy and my cousin Camille.
And Camille made some pretty awesome cupcakes for the party too!!!
How cute are those? And they tasted pretty dang good.
Well, Judy and Ken will be off to their next journey in life!! I’m excited for them. My plan is to visit…often. Judy said I could. Hoping you remember that!!!
I love you Aunt Judy and Uncle Ken. Many blessings on your new adventure.
Tres Leches (Milk Cake)
Recipe Type: Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter
- 1 cup white sugar
- 5 eggs
- 1/2 teaspoon vanilla extract
- 2 cups whole milk
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1 1/2 cups heavy whipping cream
- 1 cup white sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
- Sift flour and baking powder together and set aside.
- Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
- Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
- Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
- Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
Patricia – Two Girls Cooking
Have you ever found a recipe on the internet or on the back of the box that just looked amazing? And you knew you had to make it? I happened to find this one on the back of the Nabisco Honey Maid crackers (graham crackers). But I tell you this, the picture on that box is NOT what I made. I only had vanilla pudding in my cabinet but that still shouldn’t have made a difference. The difference HAD to of been that what I was seeing on the back of that box was made with more pudding than what they say they used. No other way it could look the way it did. Pudding doesn’t rise and fall or flop!!! Here’s a picture of the back of the box (I added cool whip to the top of mine because it already took on a look of it’s own so I figured I’d just run with an addition!).
Ok so can you clearly see the difference? This could have been made in a smaller pan possibly to get the same outcome. But I followed the exact directions with the exception of the flavors of pudding!
There was a first in all of this. That is that Khali got to lick the “spoon”!!
She didn’t care what the back of that box looked like. She wanted to eat that pudding and clean that off as best as she could!!!
We’ve finished almost half of the pan. It tastes pretty good. Doesn’t look the same, but it tastes pretty good!!!
Recipe Type: Dessert
Prep time: 20 mins
Cook time: 4 hours 20 mins
Total time: 4 hours 40 mins
- 1 pkg (3.4 oz) vanilla Instant Pudding Mix
- 3 cups cold milk, divided
- 2 cups thawed frozen, whipped topping, divided
- 1 pkg (3.9 oz) chocolate Instant Pudding Mix (I used vanilla for both layers)
- 1 banana, cut into 24 slices (I didn’t have bananas)
- 18 Honey Maid Honey Grahams, broken in half (36 squares)
- Line 13×9-inch pan with foil, with ends of foil extending over sides. Beat vanilla pudding mix and 1-1/2 cups milk in medium bowl with whisk 2 min. Stir in 1 cup whipped topping. Repeat in separate bowl with chocolate pudding mix, remaining milk and remaining whipped topping.
- Break 1 graham square in half; coarsely crush 7 of the remaining graham squares. Arrange 14 graham squares and 1 graham rectangle on bottom of prepared pan; cover with vanilla pudding, remaining graham pieces and chocolate pudding.
- Refrigerate 4 hours. When ready to serve, use foil handles to lift dessert from pan; top with bananas and crushed grahams.
Have a great week. If anyone happens to make this and it looks like picture on the box, please show me!! Please!!
Patricia – Two Girls Cooking 😉
Let me start by saying…. I made this. From scratch. Ok it’s not my recipe. Usually if I’m baking something it can’t be my own recipe. No one would be able to eat it!! But Brown Eyed Baker had this posted a while ago and I thought I’d give this a try. (I’m now reaching my hand back and patting myself for a good job!!)
Well I just followed directions, but when I can make it and it tastes good, I am a happy person. This was gone within 2 days!!!
It’s been a while since I’ve posted because I’ve been busy with my stella & dot business and these kids here. But this is my first passion so I do have to stay on top of it.
How pretty!! The kids love strawberries. So much so they tried to eat them before I was done with my photos!!!
I do have to admit, strawberries are one of my favorite too! Nothing beats a nice crisp apple, but strawberries with a bit of sugar..mmmmmm!!!!
I know I’ve said many times, if you get a chance to make this, you really should. But you really should. My pictures don’t do justice as to how good this really is!!
We’ve had a pretty crazy season here in MN. It snowed until May. Then it decides to rain every day. Now it’s in the 90s. I am so not going to complain but it makes it hard to decide if you should bake or not. It feels like fall most days and now we’re in the dead of summer. And you will NOT catch me complaining one bit. Not one bit!
Strawberry Swirl Cream Cheese Pound Cake
Recipe Type: Dessert
Prep time: 30 mins
Cook time: 1 hour 30 mins
Total time: 2 hours
- For the Strawberry Swirl:
- ⅔ cup finely diced fresh strawberries
- ¼ cup granulated sugar
- ¼ cup water
- 1 tablespoon cornstarch
- For the Pound Cake:
- 1½ cups unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 3 cups granulated sugar
- 6 eggs, at room temperature
- 3 cups cake flour, sifted
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- Make the Strawberry Swirl: Combine the strawberries, sugar, water and cornstarch in a small saucepan and cook over low heat, stirring constantly, until the mixture becomes very thick. Set aside and allow to cool to room temperature before using.
- Make the Pound Cake: Preheat oven to 325 degrees F. Grease and flour a standard-size Bundt pan.
- Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes. Add the sugar continue to beat on medium speed, scraping the bowl once or twice, until the mixture is very light and fluffy, about 5 minutes. Add the eggs one at a time, beating until each one is completely incorporated before adding the next. Scrape down the sides of the bowl, reduce the speed to low, and gradually add the flour until it has all been combined. Add the vanilla extract and salt and mix on low speed until incorporated, about 1 minute.
- Spoon about ⅔ of the cake batter into the prepared Bundt pan. Top evenly with the strawberry filling, leaving a 1-inch border around the edge of the pan. Use a thin paring knife to gently swirl the strawberry filling with the cake batter just a few times – less is more. Spoon the remainder of the cake batter on top of the filling and gently spread to the edges of the pan, covering the filling.
- Bake for 1¼ to 1½ hours, or until a thin knife inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire cooling rack and allow to cool completely before serving. Leftovers can be wrapped in plastic wrap or placed in an airtight container and stored at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
I hope you guys enjoy this post as much as I did making it and eating it.
Have a great day!
Patricia – Two Girls Cooking 😉
Brown Eyed Baker
Who doesn’t love any kind of sweet bars? The kids and adults in our house do. They like pretty much everything sweet.
I try to make things during my lunch break so that we can have fun desserts after dinner or later that night. OR because I get to taste it before anyone else does!! And these didn’t let me down a bit. The cake batter actually tastes more like a cookie crust to me. And the topping…wow factor for sure.
I’m supposed to be on a low fat/low sugar diet. This baking stuff has been very fun. I’ve learned to bake a lot things I wouldn’t touch before. But now that I’m making them, I do try them. And some I can just try and walk away, and others, not so much. These fall under the not so much category!!!
- 1 box Betty Crocker French Vanilla Cake mix
- 1 stick (1/2 cup) butter, melted
- 3 eggs
- 8 oz cream cheese
- 1 lb bag (about 3-3/4 cups) powdered sugar
- 1 tsp almond extract
- Preheat oven to 350 F.
- Line an 8 x 8 inch baking dish with parchment paper.
- In a bowl, mix together the cake mix, melted butter, and 1 egg until a soft dough forms. Press into the bottom of the baking dish.
- In a stand mixer, combine together the cream cheese, 2 eggs, sugar and vanilla until smooth. Spread over the cake mix layer.
- Bake bars for 45 minutes, or until edges are golden brown,and the center has set to a soft consistency.
- Cool COMPLETELY before slicing into bars and serving.
My only complaint is that I think I should have used a bigger dish to make it in. The top got browned pretty fast and it felt like it hadn’t set completely yet.
But again, fantastic. Try. Make. Eat. Enjoy. Share if you must!!!
Have a happy day!
Patricia – Two Girls Cooking 🙂
I’ve been waiting for several days to make this cake. The past few have been a bit more than busy. Sick kids, sports, and not enough time in one day.
But today I made a point to get this done. And I am so glad that I did. This cake is moist and delicious. Beyond words, so you’ll just have to try it and see for yourself. This is one of the best cakes that I’ve made. Ok, that may not say a lot since I haven’t made many cakes. But I did impress myself and it very good!!
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon lemon zest
- 2 cups sugar
- 2 large eggs plus 3 large egg yolks
- 1/4 cup plus 2 tablespoons fresh lemon juice
- 1 cup low-fat buttermilk
- 1 lemon, thinly sliced and seeded
- Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
- In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
- Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
- While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
- Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.
Basic Buttercream Frosting
- 12 ounces (3 sticks) unsalted butter, softened
- 1 pound confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
- Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
- Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)
I was going to make the Whipped Frosting but then started to read some of the comments and read how it seemed complicated. Since I try to stay away from “complicated” I found a recipe for the Basic Buttercream Frosting. Oh. To. Die. For. I used Lemon Extract in place of the Vanilla (I added a bit more so that I could get the taste). Fantastic.
Pretty, impressive, awesome tasting!
Here’s my mess waiting to be cleaned. Guess someone has to clean it up!
Have a great week.
Patricia – Two Girls Cooking