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

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