Prep 1 hr 30 mins
Cook 0 mins
I can't exactly say where this cake originated from, but it is popular over South America and the Caribbean. This is the version I know and it is extremely good! Don't be afraid of the outcome of the milk sauce--the cake will be sitting in about 2-3 inches of milk, it's supposed to be a wet cake!
- 1 3⁄4 cups all-purpose flour
- 1⁄2 cup sugar
- 1 cup of softened butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 large eggs
For sauce and garnish
- 1 (8 ounce) container whipped topping
- 1 1⁄2 cups whole milk
- 2 cups sweetened condensed milk
- 1 1⁄2 cups evaporated milk
- Butter and flour a 9x13-inch (or smaller)deep baking pan, set aside Note: Cake doesn't really work in a standard round pan.
- Preheat oven to 350°F (175°C).
- Beat together sugar and butter until it is light and fluffy and has a very light yellow color (about 3-4 min).
- Add the eggs one at a time mixing well after each egg.
- Add vanilla and flour and beat until a smooth batter is obtained. Pour batter into baking pan.
- Bake for 35 minutes or until a knife inserted in the center comes out clean.
- Let the cake cool down to room temperature.
- Mix the 3 milks and pour over cake, refrigerate and bathe the cake in the milk regularly until half of the sauce is absorbed.
- Spread the whipped topping over cake, keep refrigerated until ready to serve and refrigerate left overs -- if there's any! =).
- Tip: Bake a day in advanced, the cake will taste so much better!
This cake is a butter based cake -- almost cookie dough consistency. It's just not right for this recipe. Go with the other recipes that use the egg/milk base. They're much lighter, absorb the cream much better, and they're not as rich.
YUM-YUM-YUM!!! This cake is so good and so easy to make. This got devoured at my daughter's birthday party, everyone just loved it! For those of you that prefer box cakes, this can be made by using a box cake too. Just bake as directed and pour the milk mixture over it. Great recipe Kitty Kat Kook!!