The kids are grown, now what?: Gluten Free Tres Leches Cake #InDelight

Sunday, July 8, 2012

Gluten Free Tres Leches Cake #InDelight


We were hit with weeks of hot weather in the 90's and 100's. I have not been cooking. I have not done much of anything. Since the only air conditioner is in my room I have been hanging out in bed. Friday and Saturday we FINALLY got a much needed break in the weather. It was a gorgeous day in the 60's and the first thing I wanted to do was bake! I have been wanting to make a Tres Leches cake but I wanted to do it my way so Ryan and I headed out to Sam's Club to pick up some International Delight Mocha and Creamer.



If you have not tried the International Delight Mocha yet then you MUST give it a try. It is absolutely delicious! Sam's Club carries it in a twin pack. I was a little disappointed to find out that my Sam's Club was sold out but I did not let that deter me! I just headed to Walmart and picked some up there. Unfortunately Walmart does not carry the twin pack.

I found this great recipe for Tres Leches Cake on MyRecipes.com. Of course I had to change it up a bit because I can never leave well enough alone! Here is the recipe with my changes.

1 Stick unsalted butter, softened
1 C Sugar
5 Eggs
1 TSP Vanilla
1 1/2 C Gluten Free All Purpose Flour
1 1/2 TSP Baking Powder
1 14 OZ Can Sweetened Condensed Milk
1 1/2 C International Delight French Vanilla Creamer
1 C International Delight Mocha

Preheat oven to 350 degrees and grease and flour a 13X9 inch baking pan.

Combine flour and baking powder in small bowl and set aside. In a large bowl cream butter and sugar until fluffy. Add eggs and Vanilla and mix until combined. Gradually add flour and baking soda to egg/butter mixture. Mix until combined.

Pour into greased baking pan and bake for 30 minutes.

While cake is still warm poke holes in cake and pour milks over cake. Refrigerate for at least 4 hours or over night. Serve with whipped cream.



This is a VERY thick batter as you can see in this picture! This is a spongey cake so that it will absorb the milks without falling apart.


Try to use a large serving fork so that you have big holes for the milks to go into the cake.


I found that some recipes called for the three milks to be added together before pouring but I prefer to do each one separate. This is your choice on how you would like to do this.


Chilling the cake before serving is key! You want the cake to have a chance to soak up all the milk. Refrigerate it for at least 4 hours but overnight is even better.


Serve with whipped cream and enjoy!

Check out the rest of my photos on Google +.

Like International Delight on Facebook and follow them on Twitter.

  • I am a member of the Collective Bias™ Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias™ and International Delight #CBias #SocialFabric All thoughts and opinions are 100& my own.

LinkWithin

Related Posts Plugin for WordPress, Blogger...