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1 1/2 C. heavy cream
14 oz. sweetened condensed milk
1 1/2 C. all-purpose flour
12 oz. evaporated milk
1 1/2 tsp. Clabber Girl Baking Powder
whipped cream, for garnish
8 Tbsp. unsalted butter, softened (1 stick)
sliced fruit, for garnish, optional
1 C. granulated sugar
5 lg. eggs
1 tsp. vanilla extract
Preheat oven to 350° F. Whisk together the flour and baking powder. Set aside. In a separate bowl, cream the butter and sugar until fluffy. Add eggs, one at a time, blending well. Add vanilla. Add the flour mixture a little at a time until blended. Pour batter into a greased and floured 9×13-inch or two 9-inch round baking pans. Bake at 350° F. for 25-30 minutes or until the cake tests done. Cool cake for 10 minutes. Poke the cake with a fork all over the top. Mix together the 3 milks and pour over the cake. Place in fridge until all liquid is absorbed.
1 1/2 C. heavy cream
14 oz. sweetened condensed milk
1 1/2 C. all-purpose flour
12 oz. evaporated milk
1 1/2 tsp. Clabber Girl Baking Powder
whipped cream, for garnish
8 Tbsp. unsalted butter, softened (1 stick)
sliced fruit, for garnish, optional
1 C. granulated sugar
5 lg. eggs
1 tsp. vanilla extract
Preheat oven to 350° F. Whisk together the flour and baking powder. Set aside. In a separate bowl, cream the butter and sugar until fluffy. Add eggs, one at a time, blending well. Add vanilla. Add the flour mixture a little at a time until blended. Pour batter into a greased and floured 9×13-inch or two 9-inch round baking pans. Bake at 350° F. for 25-30 minutes or until the cake tests done. Cool cake for 10 minutes. Poke the cake with a fork all over the top. Mix together the 3 milks and pour over the cake. Place in fridge until all liquid is absorbed.