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Pastel de Tres Leches de Chocolate

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  • Prep 15 min
  • Total 4 hr 0 min
  • Ingredients 13
  • Servings 15
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Top off a Mexican meal in style with this traditional dessert. Cake mix makes it simple!
by Qué Rica Vida Cocina
Updated May 23, 2022
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Ingredients

Cake

  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix or 1 box Betty Crocker™ Delights Super Moist™ Dark Chocolate Cake Mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 cup whipping cream
  • 1 cup whole milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/3 cup rum

Topping

  • 1 cup whipping cream
  • 2 tablespoons rum or 1 teaspoon rum extract
  • 1/2 teaspoon vanilla
  • 1 cup flaked coconut, toasted
  • 1/2 cup chopped pecans, toasted

Directions

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • 2
    In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
  • 3
    Bake 30 to 38 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. In large bowl, mix 1 cup whipping cream, the whole milk, condensed milk and 1/3 cup rum. Pierce top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Carefully pour whipping cream mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled and most of whipping cream mixture has been absorbed into cake.
  • 4
    In chilled large bowl, beat 1 cup whipping cream, 2 tablespoons rum and the vanilla on high speed until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with coconut and pecans. Store covered in refrigerator.

Expert Tips

  • tip 1
    Instead of rum in the cake, use 1 tablespoon rum extract plus enough water to measure 1/3 cup. In the topping, substitute 1 teaspoon rum extract for the rum.
  • tip 2
    In Spanish, tres leches means "three milks." The milk trio in this recipe is whipping cream, whole milk and sweetened condensed milk.
  • tip 3
    To toast coconut, spread in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.
  • tip 4
    To toast pecans, spread in ungreased shallow pan. Bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Top off a Mexican meal in style with this traditional dessert. Cake mix makes it simple!
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