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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I got this recipe from a puertorican cookbook that Gma got for me when I got married. Really good cake. Requires aquired taste for mushy wet cakes. Ingredients:
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 cup unsalted butter |
2 cups white sugar (divided) |
5 eggs |
1 1/2 teaspoons vanilla extract (divided) |
1 cup milk |
1/2 cup coco lopez (or 1/2 can sweetened condensed milk) |
0.5 (12 ounce) can evaporated milk |
1 1/2 cups heavy cream (whipping) |
Directions:
1. Grease and flour a 9x13-inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter and 1 cup of the sugar together until fluffy.
4. Add eggs and 1/2 teaspoon of vanilla.
5. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended.
6. Pour batter into prepared pan. Bake for 30 minutes.
7. When cooked, pierce it in 8 or 10 places with a fork or skewer, and let it cool.
8. Combine the whole milk, evaporated milk, and condensed milk.
9. Pour over the top of the cooled cake.
10. Refrigerate for at least 2 hours before serving.
11. Whipped Cream Topping: When ready to serve, combine the whipping cream, remaining vanilla and 1 cup of sugar.
12. Spread over top of cake.
13. Serve chilled.
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