Ingredients
1
box Betty Crocker™ Super Moist™ devil's food cake mix
1 1/4
cups water
1
tablespoon vegetable oil
4
eggs
2
teaspoons vanilla
1
bottle (1 oz) red food color
1
can (14 oz) sweetened condensed milk (not evaporated)
1
cup whipping cream
1
cup Irish cream liqueur
3/4
cup whipping cream
1/4
cup powdered sugar
1
teaspoon vanilla
1/4
cup dark chocolate shavings
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening or cooking spray. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Poke top of cake every 1/2 inch with wooden skewer.
In medium bowl, mix Tres Leches ingredients. Spoon mixture evenly over top of cake, allowing mixture to soak into holes. Cover; refrigerate 1 to 2 hours or until mixture is absorbed.
In chilled medium bowl, beat whipping cream, powdered sugar and 1 teaspoon vanilla with electric mixer on high speed until soft peaks form. Frost cake with whipped cream; sprinkle with chocolate shavings. Store covered in refrigerator.
