Recipe by Kitty Kat Cook
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!
Top Review by richz3
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.
- 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
Directions See How It's Made
- 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!