1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
2 cups white sugar (divided)
1-1/2 teaspoon vanilla extract (divided)
1 cup milk
Half of a 14-ounce can sweetened condensed milk
Half of a 12-ounce can evaporated milk
1/3 cup liqueur (Frangelico, Brandy or Chambord, for example; optional)
1-1/2 cups heavy (whipping) cream
• Preheat oven to 350°F.
• Grease and flour a 9×13-inch baking pan.
• Sift flour and baking powder together and set aside.
• Cream the butter and 1 cup of the sugar together until fluffy.
• Add the eggs and 1/2 teaspoon of the vanilla.
• Beat well.
• Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended.
• Pour batter into prepared pan. Bake for 30 minutes.
• When cake has finished baking, pierce it in 15 or more places with a fork or skewer, and let it cool.
• Combine the whole milk, evaporated milk, condensed milk and liqueur and pour over the top of the cooled cake.
• Refrigerate for at least 2 hours before serving.
• Whipped Cream Topping:
• When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, whipping until thick.
• Spread over top of cake.
Note: Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled.
Caribbean Version: Replace the sweetened condensed milk with 1 cup of Coco Lopez Cream of Coconut in the milk mixture. You can also add 1/4 cup rum.
Ready in: 3 Hrs