Bunnies' Tres Leches Mini Cakes

Ingredients

1 box white cake mix (16.25 oz)

1 ¼ cups water

1/3 cup vegetable oil

4 large EGGS

1 ½ cups strawberries, chopped

1 cup canned sweetened condensed milk

1 cup canned fat free evaporated milk

¼ cup low fat milk

For Topping

1 cup heavy whipping cream

1 ½ Tbsp. granulated sugar

½ tsp. vanilla extract

12 sliced strawberries for garnish

Directions

PREHEAT oven to 350° F. SPRAY twelve 4 oz. ramekins with non-stick cooking spray. SET aside.
COMBINE cake mix, water, vegetable oil and eggs in a large bowl. WHISK to combine ingredients. FOLD in strawberries and pour mixture into prepared ramekins. BAKE for 20-22 minutes or until a toothpick inserted comes out clean. Let COOL completely.
WHISK together condensed milk, evaporated milk and low fat milk in a medium bowl for the milk topping. POKE holes in the cakes thoroughly using a fork. SPOON 4 tablespoons of mixture over each cake. COVER with aluminum foil and REFRIGERATE for at least 2 hours to overnight to allow the liquid mixture to soak in.
PLACE whipping cream, sugar and vanilla in the bowl of a stand mixer. WHIP until stiff peaks form. SPREAD evenly over top of the cake. GARNISH each cake with 1 sliced strawberry.

Notes

For cakes served outside of a ramekin, such as a muffin tin or mini cake pan:

Unmold mini cakes on a small shallow serving bowl or dish with a rim.

Poke holes in the mini cakes thoroughly using a fork. Spoon 4 tablespoons mixture over each mini cake. Loosely cover with aluminum foil and refrigerate for 2 hours to overnight to allow the liquid mixture to soak in.

Garnish with whipped cream and sliced strawberries

Recipe courtesy of Incredible Egg.

Bunnies' Tres Leches Mini Cakes

Ingredients

For Topping

Directions

Notes

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