Tres Leches Cake

½ CUP BUTTER

1 CUP SUGAR

1 TSP VANILLA

5 EGGS, SEPARATED

1 ½ CUPS FLOUR

1 TSP BAKING POWDER

2 CUPS MILK, WHOLE OR 2 %

14 OZ CAN SWEETENED CONDENSED MILK

12 OZ CAN EVAPORATED MILK

TOPPING:

1 ½ CUPS HEAVY WHIPPING CREAM

1 TSP VANILLA

PREHEAT OVEN TO 350 DEGREES.

CREAM BUTTER AND SUGAR TOGETHER UNTIL FLUFFY.  ADD EGG YOLKS ONE AT A TIME; BEAT WELL AFTER EACH EGG.  ADD VANILLA AND BEAT WELL.  ADD FLOUR AND BAKING POWDER TO BUTTER MIXTURE; MIX UNTIL WELL BLENDED.  BEAT EGG WHITES AND FOLD GENTLY INTO MIXTURE.

POUR BATTER INTO 9 X 13 INCH PAN.  BAKE AT 350 DEGREES FOR 30 MINUTES.

COOL SLIGHTLY (10-15 MINUTES) AND POKE HOLES IN THE CAKE WITH THE HANDLE OF A WOODEN SPOON.  (just go crazy poking holes into that cake.)

COOL CAKE COMPLETELY, THEN COMBINE WHOLE, SWEETENED CONDENSED AND EVAPORATED MILKS TOGETHER AND POUR OVER CAKE.  THE CAKE WILL EXPAND AND SPONGE UP AS IT ACCEPTS ALL THE LIQUID.

WHIP WHIPPING CREAM, ADD VANILLA AND SUGAR TO TASTE AND SPREAD OVER THE CAKE.

REFRIGERATE.

(My aunt’s notes:  I don’t ‘frost’ the cake w/the whipped cream.  Cake is great w/fresh strawberries or other fruit.  Add a dollop of whipped cream w/fruit.  This keeps for two-three days in fridge, tightly covered.  A good make-ahead dessert.)