Eggnog Poke Cake (Tres Leches Style) with a Mexican Twist

Ingredients and Weight:

For the Cake: - 1 (15 ounce) box yellow cake mix - 1 cup eggnog - 1/2 cup vegetable oil - 2 eggs

For the Three Milks Mixture: - 1 cup eggnog - 1 cup evaporated milk - 1 cup sweetened condensed milk - 1 tablespoon cinnamon

For the Topping: - 1 cup heavy cream - 1/4 cup sugar - 1/2 teaspoon vanilla extract - 1/4 teaspoon ground cinnamon

Preparation Time: 45 minutes

Cooking Time: 30 minutes

Difficulty Level: 2/5 (Moderate)

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, eggnog, oil, and eggs. Beat until just combined.
3. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
4. While the cake is baking, prepare the three milks mixture. In a medium bowl, whisk together the eggnog, evaporated milk, sweetened condensed milk, and cinnamon.
5. When the cake is done, poke holes all over it with a fork.
6. Slowly pour the three milks mixture over the cake, allowing it to soak in.
7. For the topping, beat together the heavy cream, sugar, vanilla extract, and cinnamon until stiff peaks form.
8. Spread the whipped cream topping over the cake and refrigerate for at least 4 hours before serving.

Nutritional Information (per serving):

• Calories: 500
• Fat: 25 grams
• Protein: 5 grams
• Carbohydrates: 50 grams
• Sugar: 30 grams

Dish Characteristics:

• Moist and fluffy cake
• Rich and creamy three milks sauce
• Sweet and spicy whipped cream topping
• Perfect for a festive Mexican-inspired dessert

User Comments:

• "This cake was amazing! The three milks mixture soaked into the cake perfectly, and the whipped cream topping was the perfect finishing touch."
• "I loved the Mexican twist on the classic tres leches cake. The cinnamon and whipped cream topping were so delicious."
• "This cake was a hit at my party! Everyone raved about how moist and flavorful it was."

Special Precautions and Tips:

• If you don't have eggnog, you can substitute with equal parts milk and heavy cream.
• Be careful not to overmix the cake batter, as this can result in a tough cake.
• Allow the cake to cool completely before pouring on the three milks mixture, otherwise the cake will not absorb it as well.
• Refrigerate the cake for at least 4 hours before serving to allow the flavors to fully develop.