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Layered Lemon Tres Leches Cake

  • 16servings
  • 153minutes
  • 310calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (2-layer size) white cake mix

  2. 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin

  3. 1 can (14 oz.) sweetened condensed milk

  4. 1 can (12 oz.) evaporated milk

  5. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

  6. 2 cups thawed COOL WHIP Whipped Topping

  7. 1/4 cup lemon juice

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350ºF.

  2. PREPARE cake batter and bake as directed on package for 2 (9-inch) round layers, blending dry gelatin mix into batter before pouring into prepared pans. Cool cakes completely in pans.

  3. PIERCE cakes with large fork at 1/4-inch intervals. Blend next 3 ingredients in blender until smooth; slowly pour over cakes. Refrigerate 1 hour or until liquid is absorbed. (Liquid will slowly be absorbed by the cakes.)

  4. MIX 1/2 cup COOL WHIP and juice in medium bowl; stir in remaining COOL WHIP. Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Keep refrigerated.

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