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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Tastes like the real thing! Ingredients:
5 eggs |
1 cup sugar |
1 tablespoon butter |
1/3 cup fat-free milk |
1 teaspoon vanilla extract |
1 cup all-purpose flour |
1 teaspoon baking powder |
14 ounces fat-free sweetened condensed milk |
12 ounces fat-free evaporated milk |
1 cup fat-free half-and-half |
3 teaspoons vanilla extract |
15 tablespoons reduced-fat whipped topping |
Directions:
1. Directions:
2. Let egg whites stand at room temperature for 30 minutes. Coat a 13-in. x 9-in. baking dish with cooking spray and dust with flour; set aside.
3. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 3/4 cup sugar and butter. Stir in milk and vanilla. Sift flour and baking powder; gradually add to yolk mixture and mix well (batter will be thick).
4. In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter.
5. Spread evenly into prepared dish. Bake at 350 for 18-22 minutes or until cake springs back when lightly touched. Place on a wire rack.
6. In a large saucepan, combine the condensed milk, evaporated milk and half-and-half. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool slightly.
7. Cut cake into 15 pieces, leaving cake in the baking dish. Poke holes in cake with a skewer. Slowly pour a third of the milk syrup over cake, allowing syrup to absorb into the cake. Repeat twice. Let stand for 30 minutes.
8. Cover and refrigerate for 2 hours before serving. Top each piece with whipped topping and a strawberry.
9. Yield: 15 servings.
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