INGREDIENTS
½ cup butter, 1 stick
1 cup sugar
5 eggs
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
2 cups whole milk
12oz can evaporated milk
14oz can sweetened condensed milk
1 1/2 cups whipping cream
1 cup sugar
1 teaspoon vanilla
PREPARATION
Preheat oven to 350 degrees F and grease a 9×13 baking dish.
In a large bowl, combine butter and sugar and beat until smooth. Add eggs and vanilla, beat until light and fluffy.
In a small bowl, sift together flour, baking powder, and salt. Once combined, slowly add dry ingredients to the wet.
Transfer batter to the prepared baking dish and bake for 30-35 minutes or until an insert toothpick comes out clean.
Pierce the top of the cake with a fork all over and allow it to cool to room temperature.
In a large bowl, mix together the whole milk, evaporated milk, and condensed milk. Pour the milk mixture over the cooled cake and allow time for the liquid to absorb.
In a chilled bowl, whip the heavy cream, 1 cup of sugar, and vanilla together until peaks form. Spread whipped topping over the cake once all the milk has soaked in.
Sprinkle cinnamon over the top if desired. Keep cake refrigerated and serve chilled.
