Servings: 12 to 16
It’s easy to give the classic Mexican tres leches cake a chocolate twist by substituting cocoa powder for some of the flour. The result is a cool, creamy chocolate treat, a bit like a chocolate icebox cake.
Make Ahead Tips
You can soak the cake in the milk mixture up to a day ahead and top it up to 2 hours ahead.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is lovely tasting and easy to make. Perfect for Valentine's Day.
To Luna7867 and to others who read her/his review, the amounts given for both the sweetened condensed milk and the evaporated milk are correct as written in the recipe. If you look closely you will see a space between the "1 14-oz" and the "1 12 oz". While I agree that it could look to some as 114 and 112, it reads 1(one) 14-oz and 1(one) 12-oz. That said, Luna's recommendations are correct, as is the recipe.
Horrible!!!!!! First off, the reviews above are fake! The amount indicated is practically for a wedding cake. I recommend only 1 can of 14oz sweetened condensed milk and 1 can of evaporated milk. You should add more to your liking. The person who created the 114 oz & 112 oz is crazy. Overall this recipe is Okay not great, will not make again. Heed my warning. I had to sign up for this website just to write this post warning others.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?