I need a recipe for Tres Leches Cake?

Need it for Thanksgiving. Please help!I need a recipe for Tres Leches Cake?
Tres Leches Cake Recipe


This packaged cake makeover gets rave reviews from visitors. It is a moist cake with a hint of lime and served with a rich sauce of reduced evaporated milk, whipping cream, and sweetened condensed milk.





Tres Leches Cake


Makes 12 to 16 servings





Prep: 45 minutes


Chill: overnight


Bake: 50 minutes











Ingredients





1 2-layer-size regular white cake mix


3/4 cup butter, softened


6 eggs


1/2 cup water


2 tablespoons finely shredded lime peel


1 recipe Tres Leches Mixture (see recipe below)


3 cups fresh strawberries, chopped


1 cup whipping cream


3/4 cup granulated sugar


1 teaspoon vanilla





Directions





1. Preheat oven to 350 degree F. Grease and flour a 10-inch springform pan; set aside.





2. In a mixing bowl, combine cake mix, butter, eggs, and water. Beat on low speed until combined. Beat on medium speed for 2 minutes (batter will be thick). Stir in lime peel. Spread batter in prepared pan. Bake about 50 minutes or until a wooden skewer inserted near the center comes out clean.





3. Cool in pan on a wire rack for 10 minutes (cake may sink during cooling). Loosen cake from sides of pan; remove sides. Lift cake from pan bottom using a wide metal spatula. Cool cake completely on a wire rack (the bottom of the cake should be cold to the touch).





4. Line an 11-inch round straight-side Dutch oven or other 11-inch diameter container with plastic wrap, allowing wrap to hang over edges. Using a serrated knife, split cake in half horizontally. Place top half of cake, cut side up, in prepared container. Top with strawberries. Place cake bottom, cut side down on strawberries. Press down lightly.





5. Using a long-tined fork or wooden skewer, poke holes in cake layers across the entire surface. Slowly pour 4 cups of the Tres Leches Sauce over cake. Cover cake; chill 8 to 12 hours or overnight. Cover and chill remaining mixture.





6. About 1 hour before serving, slowly pour 1 cup of the remaining Tres Leches Sauce over cake. Cover and chill cake and remaining Tres Leches Sauce until serving time.





7. To serve, in a chilled bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer until stiff peaks form. Remove cake from refrigerator; uncover. Place a serving platter with a lip, upside down, over the container; carefully invert. Remove plastic wrap. Spread whipped cream mixture over top and sides of cake. Some of the Tres Leches Sauce will seep out of the cake as it stands. Serve immediately with the remaining Tres Leches Sauce on the side. Makes 12 to 16 servings.





Tres Leches Sauce: In a saucepan combine two 12-ounce cans evaporated milk, two 14-ounce cans sweetened condensed milk, and 2 cups milk or whipping cream. Cook over medium heat just until boiling, stirring frequently. Remove from heat. Transfer to a large bowl. Cover; cool completely. Makes about 7-1/2 cups sauce.





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Good LuckI need a recipe for Tres Leches Cake?
Tres Leches (Milk Cake)





INGREDIENTS


* 5 eggs


* 1 teaspoon baking powder


* 2 cups white sugar


* 1/2 teaspoon vanilla extract


* 1 1/2 cups all-purpose flour


* 1/2 cup unsalted butter


* 2 cups milk


* 1 (14 ounce) can sweetened condensed milk


* 1 (12 fluid ounce) can evaporated milk


* 1 1/2 cups heavy whipping cream


* 1 teaspoon vanilla extract





DIRECTIONS


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.


2. Sift flour and baking powder together and set aside.


3. Cream butter or margarine and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well.


4. Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.


5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.


6. Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.


7. Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!