Does anyone have a great recipe for tres leches cake???

I'm looking for a recipe that ends up coming out really moist and sweet (without being overly sweet). ThanksDoes anyone have a great recipe for tres leches cake???
Heres a really nice recipe for Tres Leches Cake that I use when I want to make a light, fluffy cake.





Ingredients for the cake itself:


Vegetable oil


6 3/4 ounces cake flour, plus extra for pan


1 teaspoon baking powder


1/2 teaspoon kosher salt


4 ounces unsalted butter, room temperature


8 ounces sugar


5 whole eggs


1 1/2 teaspoons vanilla extract





Ingredients for the glaze:


1 (12-ounce) can evaporated milk


1 (14-ounce) can sweetened condensed milk


1 cup half-and-half





Ingredients for the topping:


2 cups heavy cream


8 ounces sugar


1 teaspoon vanilla extract





For the cake:


Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.





Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.





Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.





Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.





For the glaze:


Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.





Topping:


Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in your refrigerator until your ready to serve.





Hope you enjoy it and good luck! :D have a good rest of the week.Does anyone have a great recipe for tres leches cake???
I got this recipe from Mr. Food on one of our News Stations and he does everything with a shortcut; but this is delicious!





Tre Leches Cake (like a pudding)





1 14 ounce can of sweetened condensed milk


1 12 ounce can of evaporated milk


1 pint of half and half


A pinch of salt


2 pound cakes


1 8 ounce container of Cool Whip





In a bowl, combine milks and salt; stir well and set aside. Cut each pound cake into six slices and lay slices tightly at the bottom of a 9x13 dish, pour the milk mixture evenly over the cake slices, cover and refrigerate for 2 to 3 hours. Remove from refrigerator and cover with the Cool Whip, then refrigerate 1 to 2 more hours; it's done!
I don't have a recipe for tres leches cake, but here is one for arroz con tres leches:


http://www.ehow.com/how_2244588_tres-lec鈥?/a>
TEQUILA-LEMON TRES LECHES CAKE





Cake:





1-3/4 cup all-purpose flour


1/2 teaspoon baking soda


1/2 teaspoon salt


1 cup granulated sugar


1/2 cup tequila (80 proof)


3 large eggs, separated


1 vanilla bean scrapings


1 teaspoon lemon zest


3 tablespoons lemon juice


1/2 cup confectioners' sugar


1 teaspoon cream of tartar





Topping:





8 fluid oz. whole milk


8 fluid oz. evaporated milk


8 fluid oz. condensed, sweetened milk





In a large mixing bowl, sift together flour, baking soda, and salt. Set aside.


In a separate bowl, dissolve sugar in tequila. Add egg yolks, and combine, until mixture is light yellow and fluffy. Add half of flour mixture, and beat, until completely dissolved. Add other half and beat again, until flour is dissolved. And vanilla bean scrapings, lemon zest, and lemon juice, and stir until combined.





In a clean mixing bowl with an electric mixer, beat egg whites until they start to get white and frothy, about 1 or 2 minutes. Add confectioners' sugar and cream of tartar and continue to beat until egg whites form soft peaks.





Add egg whites to cake batter. Gently fold in whites until completely incorporated. Pour into a well-greased or lined 9x13 inch baking pan.





Bake in a preheated, 375掳F, 50-60 minutes or until a toothpick inserted in the center comes out clean. Set aside.





While cooling, mix all three milks together. After cake is finished cooling, with a fork, remove the thin layer of crust on the top. Pour milk mixture over top. Cover and refrigerate overnight.





JM