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1 cake
suggest servings
| Cake | |||
| 5 | large | eggs | |
| 1 | teaspoon | baking powder | |
| 1 | cup | sugar | granulated |
| 1/2 | teaspoon | vanilla extract | |
| 1 1/2 | cups | flour, all-purpose | |
| 1/2 | cup | butter, unsalted | |
| Milk syrup | |||
| 2 | cups | milk | whole |
| 14 | ounces | milk, sweetened condensed | |
| 12 | ounces | evaporated milk | |
| Cream frosting | |||
| 1 1/2 | cups | heavy whipping cream | |
| 1 | teaspoon | vanilla extract | |
| 1 | cup | sugar | granulated |
Preheat oven to 350 degrees F.
Grease and flour a 9; by 13 inch baking pan.
Sift flour and baking powder together and set aside.
Cream butter and 1 cup of the sugar together until fluffy.
Add eggs and 1/2 teaspoon of vanilla, beat.
Add the flour mixture to the butter mixture 2 tablespoons at a time, mix until well blended.
Pour batter into prepared pan.
Bake at 350 degrees F for 30 minutes.
Let cool.
Pierce cake several times with a fork.
Combine the whole milk, evaporated milk, and condensed milk together.
Pour over the top of the cooled cake.
Whip the cream, 1 teaspoon vanilla, and 1 cup of sugar together until thick.
Spread over the top of the cake.
| % Daily Value* | |
| Total Fat 80.0g | 123% |
| Saturated Fat 48.0g | 240% |
| Trans Fat 0.0g | |
| Cholesterol 516mg | 172% |
| Sodium 393mg | 16% |
| Total Carbohydrate 222.0g | 74% |
| Dietary Fiber 1.0g | 5% |
| Sugars 184.0g | |
| Protein 32.0g | 65% |
| Vitamin A | 60% | Vitamin C | 8% | |
| Calcium | 77% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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