Directions
PREHEAT oven to 350º F. GREASE and FLOUR 13 x 9 baking pan. SIFT together flour and baking powder. SET aside.
BEAT together butter and 1 cup sugar in large bowl until fluffy. BEAT in 1/2 tsp. vanilla extract and eggs until well combined.
ADD flour mixture to butter mixture, 2 Tbsp. at a time, and MIX until well blended. POUR batter into prepared pan. BAKE for 30 minutes. PIERCE cake several times with a fork and LET cool.
COMBINE whole milk, condensed milk and evaporated milk and POUR over top of cake.
WHIP together whipping cream, remaining sugar and vanilla and SPREAD over top of cake.
Ingredients
- 5 large EGGS
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 cup unsalted butter, softened
- 2 cups granulated sugar, divided
- 1 1/2 tsp. vanilla extract, divided
- 2 cups whole milk
- 1 can (14 oz.) sweetened condensed milk
- 1 can (12 oz.) evaporated milk
- 1 ½ cups whipping cream
Tips
This recipe is an excellent source of vitamin A and a good source of protein and choline.
Per serving: 1/16 of Recipe
- Calories 385
- Total fat 21 g
- Saturated fat 12 g
- Polyunsaturated fat 1 g
- Monounsaturated fat 6 g
- Cholesterol 128 mg
- Sodium 101 mg
- Carbohydrates 45 g
- Fiber 0 g
- Sugar 36 g
- Protein 9 g
- Vitamin A 217 mcg
- Vitamin D 1 mcg
- Folate 37 mcg
- Choline 95 mg
- Calcium 227 mg
- Iron 1 mg
- Potassium 259 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.