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Three-Milk Cake

James Carrier
Yield Makes about 12 servings
Also known as tres leches cake, this sweet, moist Mexican sheet cake contains whole milk, evaporated milk, and sweetened condensed milk. Top with a dollop of whipped cream and fresh strawberries.

Ingredients

  • 8 large eggs
  • 1 1/2 cups sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 can (14 oz.) sweetened condensed milk
  • 1 can (12 oz.) evaporated milk
  • 1 cup milk
  • 1/4 cup Kahlua (or strong coffee)
  • 1 teaspoon vanilla
  • Lightly sweetened softly whipped cream
  • Sliced strawberries

Nutrition Information

  • calories 401
  • caloriesfromfat 22 %
  • protein 12 g
  • fat 9.8 g
  • satfat 5 g
  • carbohydrate 65 g
  • fiber 0.6 g
  • sodium 253 mg
  • cholesterol 166 mg

How to Make It

  1. In a large bowl, with a mixer on high speed (use whip attachment if available), beat eggs and sugar until thick and pale yellow, 5 to 6 minutes. In a small bowl, mix flour and baking powder. With mixer on medium speed, gradually add flour mixture in small increments and beat until smooth. Scrape batter into a buttered 9- by 13-inch baking pan.

  2. Bake in a 325° regular or convection oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.

  3. Meanwhile, in a blender, whirl condensed milk, evaporated milk, regular milk, Kahlua, and vanilla until well blended. Pour evenly over hot cake; let cool about 15 minutes, then cover and chill until cake has absorbed all the milk mixture, at least 3 hours, or up to 1 day.

  4. Cut cake into squares or rectangles, lift out with a wide spatula, and set on plates. Top each piece of cake with a spoonful of whipped cream and garnish with strawberries.