Quatro Leches Spiced Cake
A dairy lover’s delight!
- Preheat oven to 350°.
- In a large bowl, combine cake mix with chili powder and salt. Add eggs, water and oil, stir until well combined. Fold in milk chocolate morsels. Pour batter into a greased 9x13-inch pan. Bake for 15 minutes, rotate the cake and continue baking for 15 minutes or until a toothpick comes out clean. Remove from oven and cool completely. Using a fork, pierce the top of the cake all the way to the bottom until it is covered with holes.
- In a large bowl, whisk the condensed milk and evaporated milk until combined. Whisk in sour cream, mixture will become frothy. In a small saucepan over low heat, combine semi-sweet morsels and ground red pepper, mix until melted and smooth. Whisk melted chocolate into milk mixture, the chocolate with slightly speckle the milk.
- Slowly pour the milk mixture over the top of the cake, one cup at a time. The cake will appear to be in a small puddle. Using a fork, gently lift around the edges of the cake to allow the milk to flow under the cake. Cover tightly and refrigerate for at least 4 hours or overnight.
- Using an electric mixer on medium speed, beat the heavy whipping cream while slowly adding the sugar, baking cocoa and paprika. Increase speed to high, continue beating until stiff peaks form. Cover tightly and refrigerate for 4 hours or overnight. Decorate as desired with whipping cream. Garnish with strawberries.
TIP: For a spicier cake, add an additional tablespoon of chili powder.
Recipe Courtesy of Chef Megan, ALDI Test Kitchen