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Eggnog Tres Leches Cake

Total Time

Prep: 40 min. + standing Bake: 25 min. + chilling

Makes

15 servings

When the holidays roll around, my family eagerly anticipates sampling this cake. Its rich eggnog flavor is delightful. —Jan Valdez, Chicago, Illinois
Eggnog Tres Leches Cake Recipe photo by Taste of Home
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Ingredients

  • 1 package white cake mix (regular size)
  • 1-1/3 cups water
  • 2 tablespoons canola oil
  • 3 large egg whites, room temperature
  • 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

  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 until a toothpick inserted in center comes out clean, 25-30 minutes. 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 3/4 cup mixture over cake; let stand until liquid is absorbed, 20-30 minutes. Repeat 4 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.

Nutrition Facts

1 piece: 394 calories, 19g fat (10g saturated fat), 62mg cholesterol, 309mg sodium, 51g carbohydrate (36g sugars, 0 fiber), 6g protein.

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