Eggnog Tres Leches Cake Recipe
When the holidays roll around, my family eagerly anticipates sampling my Eggnog Cake. It's rich eggnog flavor is delightful.—
TOTAL TIME: Prep: 40 min. + standing Bake: 25 min. + chilling YIELD:15 servings
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Spread over cake. Sprinkle with cinnamon and nutmeg. Refrigerate leftovers. Yield: 15 servings.
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.
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