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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Number of Servings: 14 |
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Directions: Preheat oven to 350 degrees. Grease and flour a 10 inch springform pan. Set aside. In a bowl, combine cake mix, butter, eggs, and water. Beat on low til combined. Beat on medium for two minutes. Stir in lime peel. Spread batter in prepared pan. Bake 50 minutes or until wood skewer comes out clean. Cool in pan on wire rack for ten minutes. Loosen cake from sides, remove. Lift cake from bottom. Cool completely on wire rack. Line an 11 inch round dutch oven or container with plastic wrap, allow wrap to hang over edges. Using a knife, split cake in half horizontally. Place top half, cut side up, in prepared container. Top with strawberries. Place cake bottom, cut side down on strawberries. Press lightly. Using a long-tined fork or wooden skewer, poke holes in cake layers across surface. Slowly pour 4 cups of Tres Leches Sauce over cake. Cover cake, chill overnight (atleast 8 hours) Cover and chill remaining mixture. About an hour before serving, slowly pour 1 cup of remaining sauce over cake. Cover and chill th r
est. To serve, in a chilled bowl combine whipping cream, sugar, and vanill. Beat until peaks form. remove cake from fridge - uncover. Place on a serving platter with lip, upside down, over the container: invert. Remove wrap. Spread whipped cream mix over top and sides of cake. Some of the sauce will seep out as it stands. Serve immediately with rest of sauce on side.
Sauce:
In a saucepan, combine two 12 oz. cans evap. milk, two 14 oz cans sweetened condensed milk, and 2 cups whipping cream or milk. Cook over med. heat until just boiling - stir frequently. Remove from heat. Transfer to a large bowl. cover: cool completely.
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