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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