I hope everyone had a fun weekend. We braved the heat, thunderstorms, crowds, and mosquitos to see fireworks not once but twice. It felt super festive as last year we were in Salzburg over July 4.

When we are in town, we have a tradition of making Tres Leches Cake. I wish I had a story of intention about how Tres Leches became part of the Trent Family’s Independence Day celebrations, but it just sort of happened. Now we roll with it because it is delicious, and one of my daughter’s favorites.

Some years, like the year I put my niece in charge of the berries, things happen, and the Tres Leches Cake turns into the French flag. Did you know that in France they say bleu, blanc, et rouge, blue, white, and red instead of red, white, and blue? It’s fun having Francophiles in the family.

Most years the cake turns out looking incredibly patriotic, even if you just throw the berries on top like we did this year. This recipe came from my mom’s bookclub and has been in the family for decades. My mom tucked the recipe into a green three-ring binder, “Amy’s Wonderful Kitchen Manual”, that she gave to me at my bridal shower. It’s been to Utah, Mississippi, California, and Colorado…just not to Salzburg. I hope you enjoy it.

Desperate Tres Leches Cake

1 box plain yellow cake mix (any brand, plus eggs, oil, water to prepare it accordingly)
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup whole milk
1 pint whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla
caramel sauce (optional)
fresh berries (optional garnish)

Prepare the cake mix according to package directions, adding the ingredients specified on the box. Prepare a 9×13 inch baking pan and bake the cake, according to the package directions, until done, about 30 minutes. When cake is done, remove if from the oven. While cake is still warm, using a toothpick, prick cake all over (every ½ inch). In a large glass measure, stir together condensed milk, evaporate milk, and whole milk (the tres leches) and slowly pour over cake, distributing evenly (the cake should absorb it all). Allow cake to sit at room temperature for 30 minutes. Cover with plastic wrap or foil and refrigerate for 30 minutes to an hour or until well chilled. Whip cream adding powdered sugar a little at a time and vanilla until stiff peaks form. Spread whipped cream over cake and place back in the refrigerator for an hour to chill or up to 12 hours. If desired, drizzle with caramel sauce and garnish with fresh berries to serve.