NOTE: To manage lactose restrictions, substitute Carnation® Evaporated Milk with Carnation® Lactose-Free Evaporated Milk in any recipe. Our Lactose-Free Evaporated Milk has a sweeter profile than regular Evaporated Milk, so you may notice a slightly sweeter profile to your recipe. To manage dairy restrictions, substitute Carnation® Evaporated Milk with Carnation® Almond Cooking Milk in any recipe. Some recipes, such as our Libby’s Famous Pumpkin Pie, turn out best with a different amount of Almond Cooking Milk. Please check our Alternative Milk Recipes page for recipes that have been specifically tailored for alternative milk usage.

Splenda® Sugar Blend for Baking Tres Leche Cake

Splenda® Sugar Blend for Baking Tres Leche Cake
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    24
    servings (2 dozen)

Ingredients

  • CAKE:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup SPLENDA® Sugar Blend for Baking
  • 5 large eggs
  • 1/2 teaspoon vanilla extract
  • CREAM:
  • 1 1/2 cups 2% milk
  • 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 3/4 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
  • TOPPING:
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup SPLENDA® Sugar Blend for Baking
  • 1 teaspoon vanilla extract

Instructions

FOR CAKE:
PREHEAT
oven to 350° F. Grease and flour 13 x 9-inch baking pan.

SIFT flour and baking powder together in small bowl. Cream butter and SPLENDA® Sugar Blend for Baking in large mixer bowl. Blend in eggs and vanilla extract. Gradually add flour mixture until well blended to egg mixture; blend well. Pour batter into prepared pan.

BAKE for 25 minutes or until wooden pick inserted in center comes out clean. Remove from oven to wire rack. Prick top of cake thoroughly with wooden pick. Cool completely.

FOR CREAM:
COMBINE
2% milk, evaporated milk and sweetened condensed milk in medium bowl. Pour over cooled cake. Let cake absorb cream.

FOR TOPPING:
BEAT
cream, SPLENDA® Sugar Blend for Baking and vanilla extract until stiff peaks form. Spread over cake. Refrigerate until serving.

Recipe courtesy of SPLENDA®.

Nutritional Information

% Daily Value *

  • Total Fat 12g 18%
  • Saturated Fat 7g 35%
  • Cholesterol 80mg 27%
  • Sodium 70mg 3%
  • Carbohydrates 20g 7%
  • Dietary Fiber 0g 0%
  • Vitamin A 10%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 4%
  • Sugars 14g
  • Protein 4g

* Percentage Daily Values are based on a 2000 calorie diet.