Saturday, December 4, 2010
This is our favorite dessert for our annual Cinco de Mayo celebration!
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 cup unsalted butter
1 cup white sugar
1/2 tsp. vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
3/4 cup white sugar
1 tsp. vanilla extract
cinnamon for dusting on top
sliced strawberries for garnish
Preheat oven to 350 degrees F. Grease and flour one 9x13 inch baking pan. Sift flour and baking powder together and set aside. Cream butter and 1 cup sugar together until fluffy. Add eggs and 1/2 tsp. vanilla extract. Beat well. Add the flour mixture to the butter mixture 2 T. at a time; mix until well blended. Pour batter into prepared pan.
Bake for 30 minutes. Pierce cake many times with a fork. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
Whip whipping cream until it starts to get thick. Add 3/4 cup of sugar, and 1 tsp. vanilla. Spread over the top of the cake. Be sure and keep cake refrigerated!