As the holiday season comes to a close, I am still lingering on the flavors of Christmas. Peppermint, cranberry, and gingerbread are all still being used in my kitchen. I am holding on to those flavors as long as I can. While I welcome the New Year, Christmas is my favorite time because of the traditions and flavors that accompany it.

Most people are recovering from their Christmas feasts and preparing for all the New Year’s Eve and New Year’s Day celebrations. Our NYE celebrations include appetizers, drinks and desserts. Among them is this Chocolate Peppermint Yogurt Bundt Cake. I love all things champagne, but there are definitely some chocolate-lovers in my house and this cake is always a hit.

I always have Stonyfield Yogurt in my refrigerator all the time and thought a Greek yogurt cake would be a nice twist on the classic sour cream bundt cake. A delicious added bonus is that I used the Stonyfield Greek Vanilla Whole Milk Yogurt, which not only helps to bake a moist cake, but also adds a little extra vanilla flavor. I use Stonyfield yogurt to lighten up my recipes and it is a great substitution for oil, mayo, sugar, sour cream, butter, and more.

Everything Stonyfield makes isn’t just delicious, it’s also made with certified organic and organic compliant ingredients. Stonyfield Organic makes things simple because it’s made without the use of toxic pesticides, artificial hormones, antibiotics and GMOs.

The peppermint flavored cake and yogurt ganache blends the flavors of the holiday season while creating a delicious fudge cake for a crowd. Peppermint can definitely be a strong flavor so you don’t want to overdo it. Everything in moderation! This cake can easily be prepared the day before and glazed before serving – to cut down on prep time. I will also admit that it is great the morning after, with a cup of coffee from my Krups Coffee Maker.

One of my baking secrets is that I use espresso powder or instant espresso when baking with chocolate. If you only use a little bit, it brings out the flavor of the chocolate, as opposed to making a mocha flavored dessert. If you don’t have espresso powder on hand just use a cup of coffee, brewed from your Krups Coffee Maker, in place of the powder and hot water in the recipe.

Poke cakes are so fun and festive. They can be as easy or intricate as you like, but any way you make it is delicious! Key lime and strawberry are such a great flavor combination. Add a homemade vanilla cake and you will have an amazing dessert!

Poke cakes are usually made with a box mix, packaged gelatin and frozen whipped topping. This cake is much better. I created a key lime filling that is tart and sweet and perfect. Strawberry topping is one of my favorite things ever! It spreads on top of the cake and key lime filling for a fantastic pop of color and delicious strawberry taste. I use a similar strawberry filling for my Chocolate Covered Strawberry Bars too!

Creme Chantilly tops off this dessert and it so easy to make, you’ll wonder why you even buy the frozen stuff. Make sure you have enough limes and strawberries set aside for garnish. I hope you enjoy my Key Lime Strawberry Poke Cake and have a sweet day!

Until next time,
LOVE & CONFECTIONS!

I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. I receive product, coupons and/or compensation for posts featuring their products. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SplashofDelight #CollectiveBias

Tres Leches has always been a favorite cake. I grew up in Miami and enjoyed it often. It wasn’t until a few years ago that I started making Tres Leches on my own and had fun experimenting with flavors. I created a Pumpkin, Chocolate and Tiramisu Tres Leches so far.

I knew my next version had to be unique and loved having the opportunity to use International Delight® Cold Stone Creamery™ Sweet Cream half gallon, from Walmart, as one of the “three milks”. I knew I wanted to create a twist on my traditional cake and International Delight® was just what I was looking for in my Tres Leches. I love looking at all the fun flavors – there are over 30!

I also picked up a half gallon of International Delight® French Vanilla, which is sweet and mellow, is my go-to for my morning cup of coffee. The half-gallon container is much easier to hold than conventional carton packaging too, making my mornings easier and tastier. I might switch it up next time and try the International Delight® Caramel Macchiato, it sounds so delicious – creamy richness swirled with luscious caramel is right up my alley! I chose International Delight® Cold Stone Creamery™ Sweet Cream because it is rich, delicious and reminiscent of homemade ice cream – the perfect flavor for my cake – especially because I topped it with whipped cream and colorful sprinkles. It’s almost like a cake sundae, and who wouldn’t want that?

I hope you enjoy my Tres Leches and more delicious and unique recipes and baked goods using International Delight®!

Sweet Cream Tres Leches

By Love and Confections
Published 04/11/2017

Sweet Cream Tres Leches is a delicious spin on the classic dessert. Moist cake is soaked with three different milks, including International Delight® Cold Stone Creamery™ Sweet Cream.

Ingredients

• 1 box white cake mix
• Water
• Vegetable oil
• Egg whites
• 12-ounce can Evaporated Milk
• 14-ounce can Sweetened Condensed Milk
• 8 ounces International Delight® Cold Stone Creamery™ Sweet Cream
• 11/2 cups Heavy Cream, very cold
• 2 cups Powdered Sugar, sifted
• 1 teaspoon Vanilla Extract
• Sprinkles (optional)

Instructions

1. Heat oven to 350F. Prepare a 9×13 pan with baking spray and set aside. Mix and bake cake according to package directions. Cool in pan for 10 minutes. Using a toothpick or skewer, poke holes all around the cake.
2. In a medium mixing bowl, whisk together the evaporated milk, condensed milk and International Delight® Cold Stone Creamery™ Sweet Cream. Slowly ladle the mixture all over the cake, trying to get as much into the holes. Cover with plastic wrap and refrigerate a minimum 6 hours, preferably overnight.
3. 30 minutes before making the topping, place the bowl and whisk attachment from your stand mixer into the freezer. Whip the Heavy Cream on medium-high, until it starts to thicken and form soft peaks. Add in the Vanilla Extract and combine. Slowly add in the Powdered Sugar while the mixer is on low. Once it is incorporated, mix on high to whip until firm peaks.
4. Remove the cake from the refrigerator and spread the whipped topping on with an offset spatula. The cake needs to remain refrigerated and covered because of the whipped topping. If necessary, use toothpicks on the cake so the plastic wrap does not touch the whipped topping. If not serving immediately, store in the refrigerator and do not put the sprinkles on until right before serving.

Yield: 24 servings
Prep Time: 6 hrs. 15 mins.

Cook time: 00 hrs. 35 mins.
Total time: 6 hrs. 50 mins.

Until next time,
LOVE & CONFECTION!

I have been obsessed with drip cakes lately. Google it if you don’t know what they are. These gorgeous cakes are all over Instagram and YouTube and the perfect look for my Banana Split Cake. I cannot wait to make more drip cakes and perfect my drippy technique in different flavors and colors. That drippy chocolate was then covered in sprinkles (you can’t have a sundae without sprinkles), piped with freshly made whipped cream, and of course, some cherries on top.

I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. I receive product, coupons and/or compensation for posts featuring their products. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.