Subj : T.O.H. Daily Recipe - 641
To   : All
From : Dave Drum
Date : Sun Jun 29 2025 14:49:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hetal Vasavada's Orange Creamsicle Tres Leches Cake
 Categories: Cakes, Citrus, Dairy
      Yield: 15 servings
 
MMMMM------------------TRES LECHES MILK MIXTURE-----------------------
    1/2 c  Sugar
           Zest of 3 oranges
      1 c  Whole milk
      1 c  Heavy cream
     14 oz Can evaporated milk
  1 1/4 c  Sweetened condensed milk
      1 ts Clear vanilla extract

MMMMM----------------------------CAKE---------------------------------
 15 1/4 oz Box yellow cake mix
      4 lg Eggs
      1 c  Milk
    1/2 c  Unsalted butter; melted,
           - slightly cooled
      1 ts Clear vanilla extract
    1/2 ts Kosher salt

MMMMM-----------------------WHIPPED CREAM----------------------------
      2 c  Heavy whipping cream
    1/2 c  Confectioners' sugar
      2 ts Clear vanilla extract
 
  First make the oleo sacchrum. In a small container, add
  sugar and orange peels. Use the back of a spatula or a
  muddler to mash the peels into the sugar for 1-2 minutes
  or until the sugar starts to look wet. Cover and let it
  sit for 4-5 hours, mixing often. When it’s done, the
  sugar should be slightly translucent and syrupy.
  Transfer the oleo sacchrum to a large mixing bowl and
  add the milk, heavy cream, evaporated milk, sweetened
  condensed milk, and clear vanilla extract. Stir well,
  making sure all the sugar is dissolved. Strain the
  mixture into a large measuring cup and refrigerate.
  
  Set oven @ 350ºF/175ºC and lightly grease a 13x9 cake
  pan with cooking spray or butter. Set aside.
  
  In a large mixing bowl, add cake mix, eggs, milk, melted
  butter, clear vanilla extract and kosher salt. Whisk
  until you have a smooth batter and pour into the
  prepared baking pan. Bake for 23-25 minutes or until a
  toothpick inserted in the center comes out clean. Cool
  the cake for 30 minutes. Use a fork to poke holes all
  the way to the bottom of the cake every 1-2 inches
  across the entire surface. Stir the milk mixture and
  then pour it over the cake. Let the cake rest for 10-15
  minutes so that the cake soaks up all the milk. Cover
  the pan with plastic wrap and place in the fridge for
  1-2 hours.
  
  To make the whipped cream, add whipped cream, powdered
  sugar, and clear vanilla extract to a large mixing bowl.
  Whisk for 4 to 5 minutes, or until you have semi-stiff
  peaks. Spoon the whipped cream onto the chilled cake and
  spread into an even layer. Top with orange slices and
  chill until ready to serve.
  
  Hetal Vasavada, San Francisco, California
  
  Makes: 15 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I never noticed how quickly time passes 'til I joined Book-Of-The-Month
lub
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.