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Cinnamon Envy™ Apple Tres Leches with Whipped Cream & California Giant Berries

2 Envy™ apples, small diced

2 boxes of Duncan Hines Tres Leches cake mix

6 large eggs

1 cup water

4 T butter

1 T ground cinnamon

4 cans sweetened condensed milk

2 can evaporated milk

 

For whipped cream/topping:

3 cup heavy cream

1 cup powdered sugar

2 tsp vanilla

1 ½ tsp cinnamon

20 California Giant Berry Farms strawberries (or other berries), stems removed, thinly sliced and fanned out

Directions

Preheat oven to 350 degrees

Heat a large saute pan over medium heat and melt 4 T butter.  Add cinnamon, stir, and then add diced apples and saute for 2 ½ minutes.  Let cool slightly.

Use just the cake mix packet from the box, pour each packet into a large mixing bowl. Into the first bowl, whisk together with 3 eggs and ½ cup water for 1 ½ minutes until smooth (or can use an electric mixer on medium speed). Repeat with second bowl.

Spray 2 9x13 pans with nonstick spray and then lightly flour one, and line the other with parchment paper so that all sides are covered by one piece (the nonstick spray will help the parchment stick to the sides of the pan and make easier to handle)

Pour the two batters into a separate prepared pan and then divide and sprinkle cinnamon apples over top of batter.

Bake for 20 minutes or until a toothpick placed in the center of the cakes comes out clean.

Let cool completely.

Meanwhile, whisk together sweetened condensed milk and evaporated milk until well combined.

Beat together heavy cream, powdered sugar, vanilla, and cinnamon on medium speed until soft peaks form.

Cake #1 (without parchment paper): Using a skewer or tip of knife, poke small holes all over the cake and then slowly pour ½ of the milk mixture over top. Spread a thin layer of whipped cream over top and then shingle out sliced strawberries over top.

Cake #2: Carefully remove the one cake by grabbing the sides of the parchment paper and pulling it out of pan.  Using both hands, gently place the second cake on top of the other. Using a skewer or tip of knife, poke small holes all over the cake and then slowly pour the other ½ of the milk mixture over top.

Let cake cool in refrigerator for 2 hours and soak up the liquid.  After 2 hours, spoon any excess liquid back over top of the cake and then spread a thick layer of whipped cream on top. Have fun with your berries and make fun designs with fanned out strawberries over top of the whipped cream and then allow the cake to chill for another 2 hours.  It’s even better if you let sit overnight!

*Simple version: Bake 2 boxes together in one deep 9x13 pan and then soak with full amount of milk mixture. Top with whipped cream and strawberries (or other berries).

 

North America