Mama Ortiz's Tres Leche Cake

Classic Chocolate Chip Cookies.

Up early again this morning, back to cleaning out that refrigerator before vacation and baking chocolate chip cookies for the Boys and Girls Club of South Austin. During the summer, between 50 and 150 kids come there every day for what could be their only meal. My friend organized a group to deliver dessert and fruit every other Friday during the summer. Lunch was provided by another source, so all the director requested for the kids was a homemade dessert. One friend made this Tres Leches cake (recipe from my nephew's mom in El Paso and so creamy and good); another brought muffins and fresh fruit. I decided on chocolate chip cookies. I always enjoyed making chocolate chip cookies for my sons; now I could make them for other kids to enjoy.

So once again the gas ovens were blasting at 7:30 a.m. this morning, mixer was beating away, and the cookie sheets were lined and ready to go. I was in the mood to bake, so I also made zucchini bread for the freezer and a Tres Leches cake for this evening's Taco Night at my house. I needed to use up the half and half and eggs before vacation--remember I was up cleaning out the refrigerator when this baking frenzy started. It doesn't get any easier or tastier than this for a semi-homemade cake.

So along with my morning coffee, my breakfast consisted of chocolate chip cookie dough, yummy cake batter, and a small slice of warm zucchini bread. Heavenly smells in this kitchen on a summer morning, but I admit it was not a great breakfast for the pre-vacation swim suit diet!

Tres Leches cake batter is made using pancake mix and lots of other good stuff.
Don't scoff like I did--it works!

Coconut tops the fluffy batter. Into the oven for 45 minutes.

Now the cookies: butter and sugar ready to make everyone's favorite cookie.

Crisp on the bottom and chewy in the middle--Chocolate Chip Cookies for the kids.

Only one cookie was eaten out of 12 dozen-a miracle in my house.

Mama Ortiz's recipe is perfect when you need a quick, but special dessert. It does need to be refrigerated for a few hours for the milks to absorb. Next time, I think I'll put whipped cream on top and dust it with toasted coconut. Just be ready with your spoon to get all that milky goodness off the bottom of the pan.

That oven is officially OFF now and  ready for a vacation too. To the beach I go.

Pastel de Tres Leches

Mama Ortiz

Serves 10-12 

10 eggs

1 cup of sugar

1 cup of vegetable oil

2 cups of Aunt Jemima pancake mix

1 can of Nestle condensed milk (Mexican brand if you can find it)

1 can of Nestle half cream (I used a cup of half and half)

1 can of Carnation evaporated milk

1 cup shredded coconut

Heat oven to 325°.

Lightly butter a 9 x 11 glass or ceramic baking dish.

Mix eggs, sugar, and oil in blender or standing mixer for 10 minutes.

 

Fold blender ingredients into pancake mix.

Pour mixture into baking pan, sprinkle with coconut and bake at 350 ° for 45 minutes.

Let cake cool completely. 

Blend the tres leches (3 milks): condensed milk, half and half, and evaporated milk. Add vanilla. 

With a toothpick, poke holes all over the cake. Pour milks slowly, allowing the cake to absorb.
Continue poking holes if needed to allow the milk to soak into the cake.

Refrigerate for a few hours before serving. Top with freshly whipped cream and additional toasted coconut if desired.

Printable Recipe

Enjoy!

Oh--Toll House Chocolate Chip Cookie recipe on the back of a package of Nestle's semi-sweet chocolate chips. Don't mess with perfection.