TRES LECHES CAKE WITH CHOCOLATE ICE CREAM

Cake

Ingredients Weight Measure
Unsalted butter 1/2 cup
Sugar 1 cup
Eggs 5 ea.
Vanilla extract 2 cups
Whole milk 2 cups
Sweetened condensed milk 14 oz.
Baking powder 1 tsp.
All-purpose flour 1-1/2 cups

Topping

Ingredients Weight Measure
Heavy cream 1-1/2 cups
Sugar 1 cup
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Vanilla extract 1 tsp.
Cinnamon 1/4 tsp.

Ice Cream

Ingredients Weight Measure
Chocolate ice cream, rich and creamy 1 pint
TABASCO® brand Chipotle Pepper Sauce 3 oz.

Method

  1. Preheat oven to 350°F.
  2. Grease a 9"x13" baking pan.
  3. Cream butter and sugar together in a mixing bowl until smooth. Add the eggs 1 at a time, then add the vanilla extract, whole milk and sweetened condensed milk. Mix on high for 1 min.
  4. Combine baking powder into flour; slowly add these dry ingredients to the wet mixture from step 3 on a low speed. Pour into the greased pan.
  5. Bake for 25 to 30 min.
  6. While the cake is in the oven, combine the topping ingredients.
  7. Remove when the cake is ready. Pierce the cake with a fork and cover with the topping.
  8. Allow the ice cream to soften enough to fully mix in the TABASCO® Chipotle Sauce. Once fully combined, return to the freezer until needed.

Yield: 12 servings