Tres Leches

In Texas we fed the missionaries quite often. When Elder Tingey left, I asked what his favorite dessert was and he said Tres Leches Cake.

So I went on the internet and found this recipe...it has been a family favorite ever since.

Gabriel loves it!!!!

I took it to Pine Wood Durby and he hurried and picked it as his cake, so we brought it back home.

It is better if made and put in the fridge over night or at least 4-6 hours before serving.

1 box Duncan Hines golden butter recipe cake mix

2 (12oz) cans evaporated milk

1 can of sweet condensed milk

16 oz of half and half cream

3 egg whites

3/4 cup of sugar

3/4 cup of light corn syrup

1 tsp vanilla

Follow instructions for cake mix. Pour bater into large Pirex or 9x13 inch cake pan. Bake cake at 350 degrees for 35 minutes or until done. Remove from the oven.

In a bowl, mix the evaporated milk, condensed milk and half and half. Pour the milk mixture evenly over the cake. It might float...that is ok.

Meringue: In a saucepan, melt the corn syrup and sugar. Beat the egg whites until foamy. Continue beating as you slowly pour in the warm syrup. Beat until meringue reaches a thick consistency. Add 1 tsp of vanilla. Cover cake with meringue and refrigerate.

If we have company, I make two...because if I don't there is not enough...haha, our family loves it that much!