Cinco de Mayo

I have been meaning to post this for a while, I have just been so busy. I'm doing trauma surgery right now, and I feel like every moment where I am not working, all I want to do is sleep. I made this cake for Cinco de Mayo, actually it was the day before because I was on call on the 5th. This recipe is from my good friend Randi, who has literally saved me while on this surgery rotation. She made this cake a couple of years ago and I was in love. I finally got around to getting the recipe from her and whipped it up in my kitchen. JC was supposed to share it with some friends, but that didn't happen, so we gobbled it up between the two of us. This cake is super easy to make and is absolutely delicious. It is not too soggy and just perfectly sweet.

Randi's Tres Leches Cake

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs
1/2 teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.

2. Sift flour and baking powder together and set aside.

3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.

4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.

5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.

6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.

7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!