Is the Kahlua a main ingredient in this? does it need to be in there?
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.
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- Calories: 401
- Calories from fat: 22%
- Protein: 12g
- Fat: 9.8g
- Saturated fat: 5g
- Carbohydrate: 65g
- Fiber: 0.6g
- Sodium: 253mg
- Cholesterol: 166mg
- 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
- 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.
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