Cake Ingredients

• 3 eggs
• 1/12 cup of vegetable oil
• 1 cup of milk (better than water but it’s just preference)

Bake the Cake!

I used my favorite Betty Crocker mix. Mix 3 eggs, ½ cup of vegetable oil, and 1 cup of milk. Place on a 13×9 pan at 350F degrees for 29 minutes.

After the Cake

• 2 spoons of vanilla frosting
• handful of chocolate chips

Create the Cake Balls!

Crumble the cake mix into a bowl and add 2 spoons of vanilla frosting. Mix, mix, mix! Mold it into a ball-shape and place the small balls on a 13×9 pan. Side note: you can honestly use whatever size pan depending on how many cake balls you would want to do. Once you space them out in the pan, make space in the freezer and leave it there for an hour.

While you’re working your magic, grab a bowl and a handful of chocolate chips. You can use any type of chocolate, depending on your taste! Melt the chocolate in the microwave for 1 minute.

Take out the cake balls from the freezer and dip them one by one in the chocolate. It’s easier with a spoon to roll it around and spoon it out to place it back on the pan. You can even decorate others in different ways!

Then add it to the freezer for a half hour.

TA-DA! Time to munch!! And share…

The post What You Need for Making Cake Pops appeared first on Plane and Cheesy.

Let’s get started!

I have split the procedures into three parts to make life a little easier. Preheat the oven to 350 degrees. Grab the pan and spread butter (or Pam).

First Stop: Icing

• 1 pint of heavy cream for whipping
• 3 tablespoons of sugar
• Egg whites (from the 5 eggs in The Cake portion)

Crack the eggs, but separate the yolk and the egg whites very carefully! This is very crucial because it makes a huge difference in the dish. If the egg yolk fall in, I would recommend you start over. That’s a main reason why we start with the eggs before adding other ingredients. Mix the heavy cream and sugar to create the fluffy merengue feel. Let it sit on the side until you’re ready to spread it as the final touch.

Next: The Cake

• 1 teaspoon of vanilla extract
• 1 ½ teaspoons of baking powder
• 1 cup of all-purpose flour
• ¼ teaspoon of salt
• ⅓ cup of evaporated milk
• 1 cup of sugar
• 5 eggs (same eggs from The Icing)

Add baking powder, flour, sugar and salt in a large bowl. Get ready to use the mixer! Let it sift until the egg yolk becomes that rich, pastel yellow color. Add the milk and the vanilla extract to the mixer and MIX! Pour it into the pan and ready to bake for about 40 minutes!

Final Stop: The Tres Leches

• 1/4 cup heavy cream
• One 14-ounce can of sweetened condensed milk
• One 12-ounce can evaporated milk

Grab the measuring cup and add the ingredients into the bowl. Use the mixer to create the liquid spread. Before adding the icing, grab a fork to poke holes into the Tres Leches, so the spread soaks in easily before icing it.

Last Touch: The Cherries

Add the cherries with enough space to cut the dish into squares, or however you would like to cut. In a medium pan, I usually count it as 4×4, so it would be 16 cherries total- like this one.

Ready to eat and share with everyone, or maybe all just for you!

The post My Family’s Original Version of Tres Leches appeared first on Plane and Cheesy.