Three-Milk Cake

Yield: Makes about 12 servings

Ingredients

• 8  large eggs
• 1 1/2  cups  sugar
• 2  cups  all-purpose flour
• 1  tablespoon  baking powder
• 1  can (14 oz.) sweetened condensed milk
• 1  can (12 oz.) evaporated milk
• 1  cup  milk
• 1/4  cup  Kahlua (or strong coffee)
• 1  teaspoon  vanilla
• Lightly sweetened softly whipped cream
• Sliced strawberries

Preparation

1. In a large bowl, with a mixer on high speed (use whip attachment if available), beat eggs and sugar until thick and pale yellow, 5 to 6 minutes. In a small bowl, mix flour and baking powder. With mixer on medium speed, gradually add flour mixture in small increments and beat until smooth. Scrape batter into a buttered 9- by 13-inch baking pan.

2. Bake in a 325° regular or convection oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.

3. Meanwhile, in a blender, whirl condensed milk, evaporated milk, regular milk, Kahlua, and vanilla until well blended. Pour evenly over hot cake; let cool about 15 minutes, then cover and chill until cake has absorbed all the milk mixture, at least 3 hours, or up to 1 day.

4. Cut cake into squares or rectangles, lift out with a wide spatula, and set on plates. Top each piece of cake with a spoonful of whipped cream and garnish with strawberries.

Nutritional Information

Calories:

401 (22% from fat)

Protein:

12g

Fat:

9.8g (sat 5)

Carbohydrate:

65g

Fiber:

0.6g

Sodium:

253mg

Cholesterol:

166mg