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
      3    Oranges; zest of
      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 saccharum. 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 to 2 minutes or until the sugar starts
  to look wet. Cover and let it sit for 4 to 5 hours, mixing often.
  When it's done, the sugar should be slightly translucent and
  syrupy. Transfer the oleo saccharum 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 @ 350°F/175°C 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 to
  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 to 2" across the entire
  surface. Stir the milk mixture and then pour it over the cake. Let
  the cake rest for 10 to 15 minutes so that the cake soaks up all
  the milk. Cover the pan with plastic wrap and place in the fridge
  for 1 to 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.

  Recipe by Hetal Vasavada, San Francisco, California

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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