Ingredients with Measurements:
-1 (18.25 ounce) package yellow cake mix
-1 cup white sugar
-1/3 cup vegetable oil
-4 eggs
-1 (14 ounce) can sweetened condensed milk
-1 (12 fluid ounce) can evaporated milk
-1/2 cup heavy cream
-1/2 cup milk
-1 teaspoon vanilla extract
-1/2 teaspoon ground cinnamon
Special Equipment Needed:
-9x13 inch baking dish
-Electric mixer
-Whisk
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
2. In a large bowl, combine cake mix, sugar, oil and eggs. Beat with an electric mixer until well blended. Pour batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. In a medium bowl, whisk together condensed milk, evaporated milk, cream, milk, vanilla and cinnamon. Pour evenly over warm cake.
5. Refrigerate for at least 2 hours before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 12
Nutritional Information (per serving):
Calories: 463 kcal
Carbohydrates: 59 g
Protein: 6 g
Fat: 21 g
Saturated Fat: 9 g
Cholesterol: 82 mg
Sodium: 437 mg
Potassium: 173 mg
Fiber: 0 g
Sugar: 39 g
Vitamin A: 6.5 %
Vitamin C: 0.1 %
Calcium: 14.9 %
Iron: 8.4 %
Substitutions for Ingredients
-Cake mix: You can use any flavor of cake mix for this recipe.
-Vegetable oil: You can substitute melted butter or coconut oil for the vegetable oil.
-Evaporated milk: You can substitute coconut milk or almond milk for the evaporated milk.
-Heavy cream: You can substitute half-and-half or coconut cream for the heavy cream.
-Milk: You can substitute almond milk or oat milk for the milk.
Variations:
-You can add 1/2 cup of chopped nuts to the batter before baking.
-You can add 1/2 cup of shredded coconut to the batter before baking.
-You can add 1/2 cup of chopped dried fruit to the batter before baking.
-You can add 1 teaspoon of ground nutmeg to the milk mixture.
Tips and Tricks:
-Make sure to grease and flour the baking dish before adding the batter.
-Be sure to pour the milk mixture evenly over the cake.
-Let the cake cool completely before refrigerating.
Storage Instructions:
-Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
-Reheat the cake in the microwave for 30 seconds, or until warmed through.
Presentation Ideas:
-Garnish the cake with fresh fruit or whipped cream.
-Dust the cake with powdered sugar or ground cinnamon.
Garnishes:
-Whipped cream
-Fresh fruit
-Powdered sugar
-Ground cinnamon
Pairings:
-Vanilla ice cream
-Fresh berries
-Lemon curd
-Coffee
Suggested Side Dishes:
-Fruit salad
-Green salad
-Roasted vegetables
Troubleshooting Advice:
-If the cake is too dry, add a few tablespoons of milk to the batter before baking.
-If the cake is too wet, bake it for a few minutes longer.
Food Safety Advice:
-Always use clean utensils and surfaces when preparing food.
-Always refrigerate the cake within 2 hours of serving.
Food History:
Cuatro Leches Cake is a traditional Latin American dessert that is believed to have originated in Mexico. It is a light and fluffy cake that is soaked in a mixture of four milks: sweetened condensed milk, evaporated milk, heavy cream and milk.
Flavor Profiles:
This cake has a sweet and creamy flavor with hints of vanilla and cinnamon.
Serving Suggestions:
This cake is best served chilled and topped with fresh fruit or whipped cream.
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Region: Mexican