{Three Milk} Cake

I am not a fruit eater. It’s a psychological thing from my childhood, but I have a few exceptions — blueberries and raspberries are a couple. And this refreshing dessert. It’s light, moist, and crazy delicious — perfect for a warm, summery night. {a huge thanks to Chef Matt for creating a small sampler for moi and Traci Scardina for the recipe}

{Ren Reiske © All Rights Reserved} mayphotoaday instagram @groovininthesun

Tres Leches Cake

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, strawberries

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! {Note: This is a wonderful dessert for summer — especially the 4th of July — but keep it cool until you’re ready to eat. Lesson learned from previous holiday soggy experience}