Drunk Berries in Tres Leches Cake
photo by lalatina15
- Ready In:
- 1hr 8mins
- Ingredients:
- 14
- Yields:
-
16 slices
- Serves:
- 16
ingredients
-
Cake
- 1 (18 ounce) box vanilla cake mix
- 1⁄2 cup unsweetened applesauce
- 2⁄3 cup egg white substitute
- 1⁄2 cup light vanilla soymilk
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
-
Sauce
- 1 (12 ounce) can fat-free evaporated milk
- 1 (14 ounce) can fat-free sweetened condensed milk
- 1⁄4 cup Kahlua
- 1⁄2 cup fat-free half-and-half
- 1⁄4 teaspoon ground cinnamon
-
Berries
- 0.5 (12 ounce) bag mixed berries
- 1⁄4 cup Splenda granular
- 1⁄4 cup Kahlua
directions
- Mix berries, Splenda, and Kahlua together in bowl and place in refrigerator for later.
- Mix cake ingredients (cake mix, applesauce, egg white, soy milk, vanilla, cinnamon) together with electric mixer or fork at low speed for two minutes or until fully blended.
- Place batter in greased 9x14 cake pan and into the oven for 30 minutes at 350.
- Cake is done when toothpick is inserted in the center and comes out clean.
- Let cool for 30 minute.
- While cake is cooling, mix together the evaporated and condensed milks along with half and half, Kahlua, and cinnamon.
- Once cake is cooled, poke hole in it with fork and pour milks over it.
- If need be, wait a few minutes between pouring.
- Store any left over liquid.
- Place cake in refrigerator for an hour, but, can be left in overnight as well.
- When ready to serve, take out berries from earlier to pour over the cake and cut into 16 even squares.
- May be topped with more milk mixture or sugar free caramel syrup.
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Reviews
-
haven't made this yet but appreciate being able to see how you converted it into a more weight and/or health friendly version. as i need to eat better as i age, i've knocked off some of the sugar, even use agave nectar for sugar when i can figure it out and sometimes actually prefer it to sugar! agave nectar is a natural sweet in liquid form that does not raise one's glycemic level and whole wheat pastry flour can be substituted or blended in w/regular all purpose flour sometime too. anyhow, just like seeing good recipes that have some saving qualities in them. oh, i wanted to say that i've been noticing that a lot of people comment on recipes being too sweet which is exactly what i keep running into in my own cooking and have started reducing the amount and no one notices the difference - i don't think they do. perhaps people are finding the food too sweet as we try to limit it's quantities. intense sugar, now that i've been off of it, now that i don't eat it soooo much, is much sweeter than it was before i went off of it so much. i'm not off, just less. thanks.
RECIPE SUBMITTED BY
lalatina15
New York, 72