Baileys Red Velvet Tres Leches Cake for 8

Ingredients and Weight:

• 1 (18.25-ounce) box of Red Velvet cake mix
• 1 (3.4-ounce) box of instant vanilla pudding mix
• 1 (12-ounce) can of evaporated milk
• 1 (14-ounce) can of sweetened condensed milk
• 1 (12-ounce) can of whole milk
• 1/4 cup Baileys Irish Cream liqueur
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• Red food coloring (optional, for a deeper red color)

Preparation Time:

• 15 minutes

Cooking Time:

• 30-35 minutes

Difficulty Level:

• 2/5 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, combine the cake mix, pudding mix, evaporated milk, condensed milk, whole milk, Baileys, melted butter, and vanilla extract. Beat on medium speed for 2 minutes, or until smooth.
3. If desired, add a few drops of red food coloring to enhance the red color. Mix well.
4. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool completely in the pan.

Nutritional Information:

• Calories: 450 per serving (1/8 of the cake)
• Carbohydrates: 60g
• Protein: 8g
• Fat: 20g

Dish Characteristics:

• Moist and fluffy cake with a rich red color
• Infused with the sweet and creamy flavors of Tres Leches
• Enhanced with the decadent taste of Baileys Irish Cream
• Perfect for special occasions or as an indulgent treat

User Comments:

• "This cake was absolutely delicious! The combination of Red Velvet and Tres Leches was irresistible."
• "The Baileys added a luxurious touch that made this cake stand out from the rest."
• "It was so easy to make and yet so impressive. My guests couldn't stop raving about it."
• "I loved the moist and tender texture of the cake."
• "This is definitely my new go-to dessert for dinner parties."

Special Precautions and Tips:

• For a boozier cake, increase the amount of Baileys in the recipe.
• If preparing the cake ahead of time, store it in the refrigerator for up to 3 days.
• Let the cake cool completely before adding the wet ingredients, as hot batter can curdle the milk.