July 19, 2017
Desserts, Cakes, Fancy/Entertaining,
Dairy, Central/South American, Kid Pleaser, Baby Shower, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Potluck, Oven Bake, Vegetarian, Make it from scratch, Milk, Evaporated Milk, Condensed Milk more
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"This cake is believe to have originated in Nicaragua, and has become popular throughout Central America and is becoming more and more common in the United States. Soaking the cake in three kinds of milk gives it a rich, dense quality, almost like cheesecake. The cake must be refrigerated from 2 to 8 hours, or until the liquid is absorbed. This time is not included in the prep time. You can substitute coconut milk for the whole milk if you would like and sprinkle the frosting with coconut flakes. For a cake with a punch, substitute 1/2 cup rum for 1/2 cup of the whole milk."
Preheat the oven to 350° and grease and flour an 8x11 inch baking pan.
Sift the flour and baking powder into a large mixing bowl. In another bowl, cream the butter and sugar together with a mixer on medium speed until light and fluffy.
Reduce the mixer speed to medium-low and add the eggs one at a time, allowing each one to get incorporated before adding the next. Finally add the vanilla and continue beating until foamy.
Remove the bowl from the mixer and fold in the sifted flour until it is well incorporated.
Pour the batter into the prepared pan and bake 30 minutes, or until done. Remove from the oven and set aside to cool.
Pierce the cake all over with a fork, toothpick or skewer. Mix the whole, sweetened condensed, and evaporated milk together and pour the mixture over the whole cake.
Refrigerate the cake for anywhere from 2 to 8 hours, or until the liquid is completely absorbed and cake is well chilled.
Beat the cream, sugar and vanilla together, until the cream holds soft peaks. Frost the cake with the whipped cream and serve.
Leftovers should be refrigerated!
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