Tres Leches Cake...Très Magnifique!

How embarrassing! I thought I published this post on Friday. 

It's time for another installment of The Cake Slice Baker's!  I know it has been a while since I've participated and all because of my computer problems.  (Still waiting on the computer tech!)

This month's cake is one of my favorites...Tres Leches (Three Milks).  I loved it!

The actual cake was a little denser than I prefer for a Tres Leches cake, but it was delicious and held together very nicely after the addition of the three milks.
 
After tasting this cake, Hubby declared that it was the best Tres Leches cake he has ever tasted.  And Hubby isn't a big fan of Tres Leches.  The kiddies loved it too.  My daughter Ashley liked it so much that she wants me to make it again for her birthday next month!

Be sure to check out the rest of The Cake Slice Baker's to see how they liked this cake! 

Johnny C's Tres Leches Cake 
(from Southern Cakes by Nancie McDermott)

Ingredients:
Cake

• 3 cups all-purpose flour
• 1 tablespoon plus 1 teaspoon baking powder
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup milk

Three-Milk Sauce

• 1-1/2 cups milk
• 1/2 cup sweetened condensed milk (I used the whole can!)
• 1 can (12 oz.) evaporated milk
• 1 tablespoon grated lime zest

Garnish

• Sweetened whipped cream
• Fresh Fruit

Directions:
Heat the oven to 350 F.  Grease and flour a 9 x 13-inch pan.  In a medium bowl, combine the flour and baking powder and stir with a fork to mix well.

In a large bowl, combine the butter and sugar; beat with a mixer at high speed to mix well.

Add the eggs, one at a time, beating well each time and stopping to scrape down the bowl occasionally, until the batter is light, fluffy and smooth.

Add one-third of the flour mixture.  Then half of the milk.  Beating at low speed each time, just until the flour or milk disappears into the batter.

Add another third of the flour, the remaining milk and the remaining flour in the same way.

Pour the batter into the prepared pan and bake at 350 F for 35 to 40 minutes, until the cake is golden brown, springs back when touched lightly in the center and begins to pull away from the sides of the pan.

Cool the cake in the pan on a wire rack for 10 minutes.  Sprinkle the lime zest over the cake.  Punch holes with a toothpick in the top of the cake about 1 inch apart.

While the cake is cooling, make the sauce by combining the milk, sweetened condensed milk and evaporated milk in a medium saucepan.  Heat gently over medium heat, stirring often, until the mixture forms a smooth, steaming hot sauce.  DO NOT LET IT COME TO A BOIL! 

Slowly pour the warm milk sauce over the warm cake in stages, stopping to let the cake absorb some of the sauce before adding more. 

Let stand for 1 hour.  Cover and refrigerate, allowing the cake to come to room temperature before serving.  Cut into square and serve right from the pan.  Garnish with sweetened whipped cream and fresh fruit, if you like.

Enjoy!!!

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