Healthified Tres Leches Cake

 

1

box Betty Crocker® SuperMoist® yellow cake mix

1 1/4

cups water

1

tablespoon canola oil

2

teaspoons vanilla

2

whole eggs

3

egg whites

1

can (14 oz) fat-free sweetened condensed milk (not evaporated)

1

can (12 oz) evaporated fat-free milk

1/2

cup fat-free (skim) milk or fat-free half-and-half

1

container (8 oz) frozen reduced-fat or fat-free whipped topping, thawed

Sliced fresh strawberries, if desired

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
• 2 In large bowl, beat cake mix, water, oil, vanilla, whole eggs and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• 3 Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake all over with fork or wooden skewer, wiping fork occasionally to reduce sticking.
• 4 In medium bowl, stir condensed milk, evaporated milk and skim milk until blended. Slowly pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake.
• 5 Spread whipped topping over cake. Refrigerate until serving time. Garnish with strawberries. Store in refrigerator.