BUNNIES’ TRES LECHES MINI CAKES

1 box white cake mix (16.25 oz)
1 ¼ cups water
1/3 cup vegetable oil
4 large EGGS
1 ½ cups strawberries, chopped
1 cup canned sweetened condensed milk
1 cup canned fat free evaporated milk
¼ cup low fat milk

FOR TOPPING
1 cup heavy whipping cream
1 ½ Tbsp. granulated sugar
½ tsp. vanilla extract
12 sliced strawberries for garnish

1. PREHEAT oven to 350° F. SPRAY twelve 4 oz. ramekins with non-stick cooking spray. SET aside.

2. COMBINE cake mix, water, vegetable oil and eggs in a large bowl. WHISK to combine ingredients. FOLD in strawberries and pour mixture into prepared ramekins. BAKE for 20-22 minutes or until a toothpick inserted comes out clean. Let COOL completely.

3. WHISK together condensed milk, evaporated milk and low fat milk in a medium bowl for the milk topping.POKE holes in the cakes thoroughly using a fork.SPOON4 tablespoons of mixture over each cake. COVER with aluminum foil and REFRIGERATEfor at least 2 hours to overnight to allow the liquid mixture to soak in.

4. PLACE whipping cream, sugar and vanilla in the bowl of a stand mixer. WHIP until stiff peaks form. SPREAD evenly over top of the cake. GARNISH each cake with 1 sliced strawberry.

For cakes served outside of a ramekin, such as a muffin tin or mini cake pan:
• Unmold mini cakes on a small shallow serving bowl or dish with a rim.
• Poke holes in the mini cakes thoroughly using a fork. Spoon 4 tablespoons mixture over each mini cake. Loosely cover with aluminum foil and refrigerate for 2 hours to overnight to allow the liquid mixture to soak in.
• Garnish with whipped cream and sliced strawberries

Per serving: 1/12 of recipe

Calories: 458

Total fat: 24 g
Saturated fat: 9 g
Polyunsaturated fat: 7.7 g
Monounsaturated fat: 5.9 g

Cholesterol: 94 mg
Sodium: 336 mg
Carbohydrates: 52 g
Fiber: 1 g
Sugar: 37 g
Protein: 9 g
Vitamin A: 154 mcg
Vitamin D: 1 mcg
Folate: 22 mcg
Choline: 83 mg
Calcium: 209 mg
Iron: 2 mg
Potassium: 270 mg

This recipe is agood source of protein, vitamin A and choline.