This easy and lower-fat version of the popular mexican favorite, Tres Leches Cake, while not authentic, is super yummy and a lot easier to make! You could easily use your favorite chocolate cake recipe, or just use a cake mix as I did here. Tres Leches means “Three Milks,” but it usually calls for whole milk or half and half, evaporated milk and sweetened condensed milk. To cut out the fat, I use low-fat milk instead of the half and half/whole milk, and because canned evaporated milk just looks gross to me, I decided to substitute almond milk for that as well. But you can use low-fat or fat-free evaporated milk if you prefer instead of the almond milk.
To lower the fat even further, I often substitute applesauce for the oil in my cake mix recipes, or substitute 4 egg whites for the eggs in the recipe….or sometimes I use BOTH substitutions!
Simply prepare and bake your cake as directed on the box. Cool completely. Then using a salad fork (one with long prongs is best), carefully poke holes all over the cake about 1/2 inch apart. Make sure to get close to the sides too! (See the picture below.) If you get going too fast, the cake may start breaking apart, so take your time. 🙂
Add all the milks together and stir until well combined. I use my large glass Pyrex measuring cup, but if you don’t have one of those, you can just use a bowl or a pitcher. Pour the milks evenly over the cake. The cake will soak up all that milky goodness. Then cover it and refrigerate it overnight…or for at least 4 or 5 hours.
Just before serving, stir the chocolate syrup into the whipped topping and spread it evenly over the cake. If you don’t want it as chocolatey, you don’t have to add the chocolate syrup. Or go nuts and add more chocolate syrup….It’ll be our secret!
Garnish by sprinkling with chocolate shavings, if desired. I just use a mini Hersheys candy bar and grate it with a cheese grater over the cake.
| Prep Time | 20 min |
| Cook Time | 30 min |
| Passive Time | 6 hours |
| Servings |
servings
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- 1 box Devil’s Food Cake Mix
- eggs as directed on cake mix
- oil as directed on cake mix
- water as directed on cake mix
- 1 c lowfat milk
- 1 c almond milk
- 1 can sweetened condensed milk
- 1 8 oz. container non-dairy whipped topping
- 1 Tbsp chocolate syrup
Ingredients
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- Prepare and bake your devil's food cake as directed on your package. Cool completely.
- Using a fork, carefully poke holes throughout the entire cake, about 1/2 inch apart.
- Pour milks together into a large measuring cup. Stir to blend well. Pour evenly over entire surface of cake. The milk will absorb quickly into the cake.
- Cover and place in refrigerator overnight or at least 5 hours.
- Just before serving, Add chocolate syrup to whipped topping and stir until well blended. Spread evenly over cake.
- If desired, sprinkle with chocolate shavings from a candy bar for garnish.
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