Chocolate Tres Leches Cake

  • Yield: 16 servings


1package Devil's Food cake mix
3/4cup half-and-half
14fluid ounces sweetened condensed milk
3/4cup evaporated milk
1teaspoon vanilla extract
1/4cup Kahlua (optional)
3tablespoons unsweetened cocoa powder
1/2teaspoon ground cinnamon
2cups frozen whipped topping, thawed


According to directions printed on box, mix and bake cake in a 13-by-9-inch pan. While cake is baking, prepare tres leches mixture by combining half-and-half, sweetened condensed milk, evaporated milk, vanilla, and Kahlua in a large bowl. Whisk in cocoa and cinnamon until blended with milks.

Remove baked cake from oven. Cool 10 minutes. Poke closely-spaced holes throughout baked cake using a fork or skewer. Pour half the tres leches mixture all over top of warm cake. Allow a couple of minutes for mixture to soak in before pouring remainder of mixture over top of cake. Cover and chill at least one hour. Spread completely cooled, soaked cake with whipped topping. Sprinkle with finely chopped chocolate or chocolate curls. Enjoy! Keep cake refrigerated.