Layered Lemon Tres Leches Cake

Name: Layered Lemon Tres Leches Cake
Prep time: 2 h 33 min
Cook time: 2 h 33 min
Total time: 2 h 33 min
Yield: 16
Cuisine: South American, Latin American
Ingredients: 118 milliliters BREAKSTONES or KNUDSEN Sour Cream; 340 grams can evaporated milk; 85 grams pkg. JELL-O Lemon Flavor Gelatin; 59 milliliters lemon juice; 397 grams can sweetened condensed milk; 473 milliliters thawed COOL WHIP Whipped Topping; 1 package (2-layer size) white cake mix

Layered Lemon Tres Leches Cake might be just the South American recipe you are searching for. For 51 cents per serving, you get a dessert that serves 16. One serving contains 296 calories, 6g of protein, and 9g of fat. If you have lemon juice, condensed milk, jell-o lemon flavor gelatin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 33 minutes.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

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.

Ingredients you will need

Gelatin Dessert Mix

Equipment you will use

Oven

Pierce cakes with large fork at 1/4-inch intervals. Blend next 3 ingredients in blender until well blended; slowly pour over cakes.

Equipment you will use

Blender

Refrigerate 1 hour or until liquid is absorbed. (Liquid will be absorbed slowly by the cakes.)

Mix 1/2 cup COOL WHIP and lemon juice in medium bowl with whisk until blended; stir in remaining COOL WHIP. Stack cake layers on plate, filling and frosting with COOL WHIP mixture.

Ingredients you will need

Lemon Juice