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Pastel de Tres Leches de Chocolate

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Pastel de Tres Leches de Chocolate
  • 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!

Ingredients

Cake

  • 1 box Betty Crocker™ Super Moist™ devil's food or 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

430 Calories, 24g Total Fat, 6g Protein, 43g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
12g
58%
Trans Fat
0g
Cholesterol
90mg
29%
Sodium
330mg
14%
Potassium
260mg
8%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
5%
Sugars
30g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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