This cake is crazy good.  You'll thank me later.  Or, perhaps you'll curse me later.  Either way, you'll be thinking about me while eating cake...later.

This cake is crazy good. You’ll thank me later. Or, perhaps you’ll curse me later. Either way, you’ll be thinking about me while eating cake…later.

Hey All,

I’m home visiting my parents until Wednesday evening, so I’m not up to my usual eating of well-balanced things and exercise.  Right now it’s all jelly beans all the time!

Since being home I’ve entertained myself in the kitchen–which is what I do at home (my other home, the one I live at with The Fella), so really nothing has changed in my routine.  Last week, couch-bound with nothing but a bevy of takeout menus to keep me company, I became obsessed with the idea of lightening up Tres Leches Cake–Damn you neighborhood Cuban bistro!

Who doesn’t love Tres Leches Cake?

Whoever you are, I’m taking your portion. It didn’t want you anyway.

My Mom always keeps a fully stocked baking closet, and inside I found all the ingredients I needed to try my hand and creating my dream cake.

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Disclaimer: This is not a “clean eating” recipe.  Usually I try to stick to foods that are un or minimally processed, but the only way I could think to lower the calories on this bad boy was by using “diet” food.  Better living through science!

Please don’t send angry emails.  I do the best I can with the cravings I have. This is most definitely not an everyday dessert.  Even dieted-up this cake comes in at 220 calories, and 3.5 grams of fat per slice (I based this on the size of slices that actual people eat, and not imaginary people in labs who take minuscule forkfuls of cake and call it a day).  Still better than the 400-500 calories per slice this cake usually is.  I’m sure, with a little tinkering, you could probably bring the calories down even lower; I used regular sweetened condensed milk in this recipe because I couldn’t find fat-free, but if you want to sub in fat-free sweetened condensed milk that could just drop the calorie count down a few pegs.

Don't judge my parents' kitchen.  The bad lighting and tacky wall tiles will go the way of a renovation...one of these days.

Don’t judge my parents’ kitchen. The bad lighting and tacky wall tiles will go the way of a renovation…one of these days.

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Ingredients

  • One box of “Moist” yellow cake mix (this means the kind with pudding in the mix, it doesn’t work with regular cake mix)
  • 12 oz of diet cream soda
  • 6 oz Fat-free evaporated milk (half of a can)
  • 7 oz Sweetened condensed milk (half of a can)
  • 1/4 cup skim milk
  • 1 container fat-free Cool Whip (or any other incombustible whipped-cream type substance)

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Directions

Step 1: mix cake mix and 12 oz of cream soda. No need to add eggs or oil–don’t ask me how it works, but cake mix and diet soda makes one hell of a cake.  Spread mixture out in 9×12 inch baking dish. Bang a couple of times to get rid of air bubbles.

Bake at 350 for 35-40 minutes, until toothpick comes out dry.

Step 2: While cake is baking mix sweetened condensed milk, evaporated milk, and skim milk together.

Step 3: Let cake sit for 5 minutes, then poke all over with a fork, then cover with milk mixture. Cover and refrigerate for at least one hour.

Step 4: Spread whipped topping over cake and refrigerate again until ready to serve.

Step 5: Try not to eat the entire cake.

Cake Nutrition