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Eggnog Tres Leches Cake

 Eggnog Tres Leches Cake
When the holidays roll around, my family eagerly anticipates sampling my Eggnog Cake. It's rich eggnog flavor is delightful.—
15 ServingsPrep: 40 min. + standing Bake: 25 min. + chilling

Ingredients

  • 1 package white cake mix (regular size)
  • 1-1/3 cups water
  • 2 tablespoons canola oil
  • 3 egg whites
  • 2 cups eggnog
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup 2% milk
  • 1-1/2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Directions

  • Preheat oven to 350°. In a large bowl, combine cake mix, water,
  • oil and egg whites; beat on low speed 30 seconds. Beat on medium 2
  • minutes. Pour into a greased and floured 13x9-in. baking pan.
  • Bake 25-30 minutes or until a toothpick inserted in center comes out
  • clean. Cool on a wire rack. Using a skewer, poke holes in cake 1 in.
  • apart.
  • In a large bowl, combine eggnog, sweetened condensed milk and 2%
  • milk. Pour a scant 3/4 cup mixture over cake; let stand 20-30
  • minutes or until liquid is absorbed. Repeat four times. Cover and
  • refrigerate for 8 hours or overnight.
  • In a large bowl, beat cream until it begins to thicken. Add sugar;

2 of 2

Eggnog Tres Leches Cake (continued)

Directions (continued)

  • beat until soft peaks form. Spread over cake. Sprinkle with cinnamon
  • and nutmeg. Refrigerate leftovers.
  • Yield: 15 servings.
Nutritional Facts: 1 piece equals 394 calories, 19 g fat (10 g saturated fat), 62 mg cholesterol, 309 mg sodium, 51 g carbohydrate, trace fiber, 6 g protein.