Not your ordinary chocolate cake recipe, this Milk Chocolate Tres Leches Cake has a decadent glaze, with a silky chocolate cream topping. So, next time you're searching for a showstopping dessert, give this a try.
Heat convection oven to 300°F (standard oven: 350°F). Generously spray with vegetable cooking spray and flour one 18x26-inch full sheet pan. Place pan extender on prepared sheet pan.
Prepare CAKE: Mix butter in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Gradually blend in sugar, continuing mixing 1 minute. Add eggs, one at a time, blending well after each addition. Blend in vanilla. Blend together flour, HERSHEY'S Cocoa, baking powder and salt in large bowl. Gradually blend flour mixture into butter mixture, mixing just until blended. Pour batter into prepared pan.
Bake 20 to 25 minutes* or until golden brown and wooden pick inserted in center comes out clean. Cool cake in pan on wire rack for 30 minutes. With skewer or fork, pierce the entire top of the cake.
Prepare TRES LECHE GLAZE: Using wire whisk, stir together sweetened condensed milk, evaporated milk, heavy cream and HERSHEY'S Chocolate Syrup in large pitcher or bowl. Reserve 48 fl. oz. glaze; pour remaining glaze over cake. Cover. Refrigerate cake and reserved glaze overnight. (Cake should absorb most of the glaze and will be very wet.)
Prepare CREAM TOPPING: Mix heavy cream, sugar, HERSHEY'S Cocoa and vanilla extract in 20 qt. bowl of mixer fitted with whisk attachment until stiff. Spread topping over cake; refrigerate until ready to serve. Cut into 2-1/2-inch servings.
To serve, pour 1 to 2 tablespoons of the reserved glaze onto bottom of each individual dessert dish. Place cake piece on this glaze. Garnish with HERSHEY'S MINI KISSES Milk Chocolates. Refrigerate leftover cake.
Step 3: If using convection oven, rotate sheet pan one-half turn (180°) after 10 minutes of baking.