Tres Leche Cake

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This is a great recipe but . . . with all that butter I cut corners elsewhere. I used egg substitute, all fat free milks, fat free 1/2 & 1/2 and fat free cool whip for topping. It was very yummy.

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It sounded really good on the show when Alton was making it! Truth is, it tastes wonderful, but the texture of the course, mushy cake does leave something to be desired! Perhaps if the cake itself were a little better... But no, I don't think I will be making this one again!

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This cake turned out perfect! I think other cakes may have turned out flat for others because 6 3/4 oz of flour by WEIGHT turns out to be about 1 3/4 by VOLUME not .88 cups

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Is an awesome recipe that allows you to experiment with different flavors. I sure did with the wiped cream. I did a guava wiped cream for this one. It was wonderful!!

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6 3/4oz = 0.884 cups, not even a cup. When in doubt, go to www.DianasDesserts.com. It is also wise to purchase a Food Scale, it is always nice to have a scale anytime you're cooking something from AB.

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I made this for a office party, it was a big hit. It is Amazingly delicious and easy to make.

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This is divine! Curses Alton! You knew I'd be up all night eating this, didn't you?! I actually prefer this to be eaten just a short while after being chilled in the refrigerator (maybe 2 hours when it's still wet and without the frosting. It's plenty sweet as is. I found that the next day, the cake dried up more than I'd like it to have, but that's really the way it's supposed to be. With that said, this is a fine recipe.

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I love tres leches cake and this recipe yielded one of my favorites, although I did add only one half of the amount of condensed milk, evaporated milk and half-and-half, keeping in mind what previous reviewers had to say. Even with half the amount of tres leches, the cake was thoroughly milky and sweet. Also, the cake worried me (It only rose to about 1/2 inch at its thickest, possibly because of the humidity I quite liked its density. I will use this recipe until my mother-in-law finally agrees to share hers.

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This cake was amazingly good! The only problem was all of the liquid didn't absorb, probabley because my cake didn't rise very much. Any guesses why? I'm thinking maybe next time I should put a little more flour.

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flour; 6 3/4 oz.= 1 1/2 cups

sugar; 8 oz.= 1 1/8 cups [7oz.= 1 cup]

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