RED VELVET TRES LECHES CAKE

Red Velvet Tres Leches Cake image

Classic red velvet cake meets tres leches, making this 13x9 cake even more decadent.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h5m

Yield 24

Number Of Ingredients 13

Ingredients

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 eggs
2 teaspoons vanilla
1 bottle (1 oz) red food color
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whipping cream
1 cup Irish cream liqueur
3/4 cup whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
1/4 cup dark chocolate shavings

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening or cooking spray. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Poke top of cake every 1/2 inch with wooden skewer.
In medium bowl, mix Tres Leches ingredients. Spoon mixture evenly over top of cake, allowing mixture to soak into holes. Cover; refrigerate 1 to 2 hours or until mixture is absorbed.
In chilled medium bowl, beat whipping cream, powdered sugar and 1 teaspoon vanilla with electric mixer on high speed until soft peaks form. Frost cake with whipped cream; sprinkle with chocolate shavings. Store covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 30 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 21 g, TransFat 0 g