I made this recipe for a potluck lunch a few years ago. A Mexican lady said it was better than her grandmother’s and a former Chef asked where I’d gone to culinary school. This is sure to be a hit at any family gathering.
Ingredients
1½ cups all-purpose flour
1 tsp baking powder
½ cup unsalted butter
1 cup white sugar
5 eggs
½ tsp vanilla extract
2 cups whole milk
1 (14 oz) can sweetened condensed milk
1 (12 fluid oz) can evaporated milk
1½ cups heavy whipping cream
1 cup white sugar
1 tsp vanilla extract
Directions
Preheat oven to 350°. Grease and flour one 13×9-inch baking pan.
Sift flour and baking powder together and set aside.
Cream together butter and 1 cup sugar until fluffy. Add eggs and the ½ teaspoon vanilla extract, whisk until thoroughly mixed.
Add the flour mixture to the butter mixture 2 tablespoons at a time, mixing until well blended. Pour batter into prepared pan.
Transfer pan to a preheated oven and bake for 30 minutes. Allow to cool to room temperature then pierce cake several times with a bamboo skewer.
Combine whole milk, condensed milk, and evaporated milk. Pour over the top of the cooled cake.
Whip heavy cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until stiff peak. Spread over the top of cake. Refrigerate for at least 3 hours before serving.