I made the yellow cake from my previously posted link....you know...the homemade yellow cake mix post! It went together perfectly....and it came out of the oven looking FAB! I give all the cheers/credit to http://www.melskitchencafe.com/.
Now....I am going to make her Tres Leche...3 milk cake from the yummy yellow cake.
Homemade Make-Ahead Yellow Cake Mix from My Kitchen Cafe
2 c. sugar
1 1/2 c. all purpose flour
1 1/2 c. cake flour ***See note below
1/2 c. nonfat dry milk powder
1 T. baking powder
1 t. salt
16 T. butter (2 sticks), cut into 1/2-inch pieces and chilled
1 T. vanilla extract
Process sugar, flours (or flour and cornstarch if making the substitution for the cake flour), milk powder, and salt in a food processor for 15 seconds to combine. Add butter and vanilla and pulse until the mixture resembles coarse meal. At this point you can freeze the dry mixture in a zip-loc bag for up to 2 months or use immediately.
***NOTE*** the recipe calls for cake flour, which I never have on hand so I substituted 2 3/4 cups plus 1 Tablespoon all-purpose flour and 3 Tablespoons cornstarch for the three cups of flour called for in the recipe. It worked beautifully.
To make the cake, preheat oven to 350 degrees. Grease and flour your pan of choice.
With an electric mixer, beat the prepared cake mix, 1 1/4 c. warm water and 2 large room-temperature eggs until the mixture is smooth, about 2 minutes. Scrape the batter into prepared cake pan(s) and bake until a toothpick inserted in the center comes clean.
Two 9-inch layers 25-27 minutes
One 9x13 pan 35-40 minutes
12 cup Bundt pan 40-45 minutes
24 cupcakes 18-20 minutes
Now for the Tres Leche part of the recipe.
Bake the cake in the 9x13 pan and let it cool for 1 hour. Poke with the tines of a fork or a wooden skewer....all over...a lot. More holes=more syrup that will soak into the cake.
Milk Syrup
1 can (15 ounces) cream of coconut Look for it in the "mixer" aisle at the store.
1 can (12 ounces) evaporated milk
1 cup heavy cream
1 t. vanilla extract...the good stuff please.
Combine all in a blender and process until smooth.
When the cake is cooled, spoon some of the syrup over the cake. Let it soak in and then continue spooning the syrup on top of the cake until it has all been used up. Not all of the syrup will soak in right away. That is ok...put it into the fridge covered with plastic wrap for 2 hours until the syrup is absorbed.
Slice the cake and serve with sweetened whipped cream, banana slices and toasted coconut, if desired.
MMMM! Heavenly!
Now....I am going to make her Tres Leche...3 milk cake from the yummy yellow cake.
Homemade Make-Ahead Yellow Cake Mix from My Kitchen Cafe
2 c. sugar
1 1/2 c. all purpose flour
1 1/2 c. cake flour ***See note below
1/2 c. nonfat dry milk powder
1 T. baking powder
1 t. salt
16 T. butter (2 sticks), cut into 1/2-inch pieces and chilled
1 T. vanilla extract
Process sugar, flours (or flour and cornstarch if making the substitution for the cake flour), milk powder, and salt in a food processor for 15 seconds to combine. Add butter and vanilla and pulse until the mixture resembles coarse meal. At this point you can freeze the dry mixture in a zip-loc bag for up to 2 months or use immediately.
***NOTE*** the recipe calls for cake flour, which I never have on hand so I substituted 2 3/4 cups plus 1 Tablespoon all-purpose flour and 3 Tablespoons cornstarch for the three cups of flour called for in the recipe. It worked beautifully.
To make the cake, preheat oven to 350 degrees. Grease and flour your pan of choice.
With an electric mixer, beat the prepared cake mix, 1 1/4 c. warm water and 2 large room-temperature eggs until the mixture is smooth, about 2 minutes. Scrape the batter into prepared cake pan(s) and bake until a toothpick inserted in the center comes clean.
Two 9-inch layers 25-27 minutes
One 9x13 pan 35-40 minutes
12 cup Bundt pan 40-45 minutes
24 cupcakes 18-20 minutes
Now for the Tres Leche part of the recipe.
Bake the cake in the 9x13 pan and let it cool for 1 hour. Poke with the tines of a fork or a wooden skewer....all over...a lot. More holes=more syrup that will soak into the cake.
Milk Syrup
1 can (15 ounces) cream of coconut Look for it in the "mixer" aisle at the store.
1 can (12 ounces) evaporated milk
1 cup heavy cream
1 t. vanilla extract...the good stuff please.
Combine all in a blender and process until smooth.
When the cake is cooled, spoon some of the syrup over the cake. Let it soak in and then continue spooning the syrup on top of the cake until it has all been used up. Not all of the syrup will soak in right away. That is ok...put it into the fridge covered with plastic wrap for 2 hours until the syrup is absorbed.
Slice the cake and serve with sweetened whipped cream, banana slices and toasted coconut, if desired.
MMMM! Heavenly!
Yum! Reading this sure made me hungry!I saw your blog from the foodie blog roll and if you wont mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!
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