Eggnog Tres Leches Cake

Eggnog Tres Leches Cake

1 package (18-1/4 oz) white cake mix

1 1/3 cups water

2 tablespoons canola oil

3 egg whites

2 cups eggnog

1 can (14 oz.) sweetened condensed milk

½ cup 2% milk

1-1/2 cups heavy whipping cream

¼ cup sugar

1/8 tsp ground cinnamon

1/8 tsp ground nutmeg

In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 13-in. x 9-in. baking pan.

Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Using a skewer, poke holes in cake 1 in. apart.

In a large bowl, combine the eggnog, sweetened condensed milk and 2% milk. Pour a scant ¾ cup mixture over cake, let stand for 20-30 minutes or until liquid is absorbed. Repeat four times. Cover and refrigerate for 8 hours or overnight.In a large bowl, beat cream until it begins to thicken. Add sugar, beat until soft peaks form. Spread over cake. Sprinkle with cinnamon and nutmeg. Refrigerate leftovers.

Note: I put this back in the refrigerator between each liquid absorption setting up stage.

Tip: This takes some time to prepare – several waiting stages – this is delicious, and it is rich. I think it is a great snack cake for a party with small pieces added to dishes.