Chocolate Tres Leches Cake (With Gluten-Free and Egg-Free Options)

Chocolate Tres Shopping List Leches Cake

Bulk Check out our recipe blog at Cocoa powder www.communityfoodcoop. wordpress.com Grape Seed/Canola oil You can sign up to receive recipes Apple cider vinegar periodically via email or RSS feed Chocolate chips

Grocery FOOD CO OP Swan Bakery Chocolate cake mix (GF or Bellingham’s Natural Grocer regular) Downtown Store Sweetened condensed milk 1220 N Forest Street Bellingham, WA 98225 Evaporated milk Open Daily 7am-10pm Powdered sugar Cordata Store

315 Westerly Road Dairy Bellingham, WA 98226 Whipping cream Open Daily 7am-9pm

Phone: 360.734.8158 [email protected] www.communityfood.coop

Source: adapted from Printed on FSC certified, 100% www.heythattastesgood.com post-consumer recycled paper Chocolate Tres Leches Cake (with gluten-free and egg-free options)

INGREDIENTS INSTRUCTIONS This recipe came from the “Hey, that tastes good! or, how I learned that gluten-free doesn’t 1 package Co-op Bakery Chocolate Cake mix 1. Prepare cake according to the instructions. mean taste-free” blog. Blogger Jill takes fantas- (GF or wheat variety, or any airy chocolate Once it’s cooled, poke holes all over the top tic photos of the food she creates, and is a glu- cake recipe) with a fork. Don’t worry if it is messy, the top of the cake is going to be covered with ten-free cook (since 2005) living in Connecti- For the Co-op Bakery mix: whipped cream anyway! cut. Find more of her recipes at www.heythattastesgood.com. 2 c water or soy milk 2. Combine the condensed milk and the choco- 1 c grape seed/canola oil late chips in a small saucepan and heat on the stove just long enough to melt the chocolate 1 T apple cider vinegar chips. Don’t boil or simmer the milk. You can 1 can sweetened condensed milk also place them in a microwave safe bowl and heat them for a minute or two to melt the 2 oz chocolate chips (about 1/3 c) chocolate. 1 can evaporated milk 3. Pour the chocolaty milk into a bowl and add 1 pint heavy whipping cream the evaporated milk and 1/4 c of the heavy 2 T powdered sugar cream. 2 T cocoa powder 4. Slowly pour about 1 1/2—2 cups of the mixture over the cake and allow it to soak in (overnight in the fridge is best for flavor).

5. You will have some chocolate milk mixture left over. I recommend making a mocha with it...I did—it tasted like a liquid truffle.

6. To make the whipped cream, combine the rest of the cream with the powdered sugar and cocoa powder and whip until it is thick. Spread over the top of the cake and refriger- ate again until ready to serve.

7. Store cake in the fridge. Best when consumed within a couple days.