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Tres Leches Cake

During our extensive travels to Central America, my husband and I have sampled many kinds of the popular tres leches (three milks) cake. We think this is the absolute best! --Joan Meyers, Palos Park, Illinois

15 ServingsPrep: 45 min. + chilling Bake: 20 min. + standing

Ingredients

6 eggs
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
MILK MIXTURE:
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup 2% milk
3 egg yolks, beaten
1/4 cup rum, optional
FROSTING:
1 cup sugar
3 egg whites
1/4 cup water
1/4 teaspoon cream of tartar

Directions

In a large bowl, beat eggs for 3 minutes. Gradually add sugar and
vanilla; beat for 2 minutes or until mixture becomes thick and
lemon-colored. Combine flour and baking powder; fold into egg
mixture. Spread batter into a greased 13-in. x 9-in. baking dish.
Bake at 350° for 20-25 minutes or until golden brown. Place on a
wire rack. Poke holes in cake with a skewer, about 1/2 in. apart.

2 of 2

Tres Leches Cake (continued)

Directions (continued)

In a small saucepan, bring the three milks to a boil over medium-low
heat. Remove from the heat; gradually stir a small amount of hot
mixture into egg yolks. Return all to the pan, stirring constantly.
Stir in rum if desired. Bring to a gentle boil; cook and stir for 2
minutes.
Slowly pour milk mixture over cake, allowing mixture to absorb into
cake. Let stand for 30 minutes. Cover and refrigerate for 8 hours or
overnight.
In a large heavy saucepan, combine the frosting ingredients over low
heat. With a hand mixer, beat on low speed for 1 minute. Continue
beating on low over low heat until frosting reaches 160°, about
14-18 minutes.
Pour into a large bowl; beat on high until stiff peaks form, about 7
minutes. Spread over cake. Store in the refrigerator. Yield: 15
servings.

Nutrition Facts: 1 piece (calculated without rum) equals 357 calories, 7 g fat (4 g saturated fat), 143 mg cholesterol, 156 mg sodium, 64 g carbohydrate, trace fiber, 10 g protein.