Matt and I found a great spot to park and watch the fireworks show last night. After 30 minutes, it started to downpour and we were certain the Red, White, and Boom event would be cancelled, so we packed up and left. As we settled inside our toasty home, we heard the loud booms from a distance … the show did go on!
At least we enjoyed Independence Day with friends earlier that afternoon. Matt and Beau made a Tres Leches Cake (three milk) — a new, favorite dessert of mine. I know it’s pronounced (en Español) LAY-CHEY (hard C), but LA-SHAAAY sounds so much sexier. This light, creamy, sweet concoction is perfect for celebrating the 4th!
At least we enjoyed Independence Day with friends earlier that afternoon. Matt and Beau made a Tres Leches Cake (three milk) — a new, favorite dessert of mine. I know it’s pronounced (en Español) LAY-CHEY (hard C), but LA-SHAAAY sounds so much sexier. This light, creamy, sweet concoction is perfect for celebrating the 4th!
1 pkg. white cake mix, plus ingredients to prepare mix
1 can (14 oz.) sweetened condensed milk
1 cup milk
1 cup whipping cream
1 container (8 oz.) whipped topping, thawed
Fresh fruit : blueberries, raspberries, blackberries
Preheat oven 350 degrees. Spray a 13x9x2 baking pan with nonstick cooking spray.
Prepare cake mix according to package directions. Bake about 35 to 40 minutes or until cake is firm to the touch. Remove cake from oven; cool 5 minutes..
Meanwhile, combine sweetened condensed milk, milk and whipping cream in a 4 cup measure. Poke holes all around the warm cake using a wooden skewer or toothpick. Slowly pour the milk mixture evenly over top of holes on the cake. Let cake cool 10 to 15 minutes more to absorb all the liquid. Cover and refrigerate cake in pan at least 1 hour. When cake is completely cool, spread whipped topping evenly on top. Decorate top with fruit and keep cake covered and refrigerated until ready to serve. ENJOY!
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