Prep Time
15 minBake Time
30 minYield
16-20Rating
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Loading...| 1 ½ cups ROGERS FOODS ALL PURPOSE FLOUR | |
| 1 teaspoon baking powder | |
| ½ cup unsalted butter | |
| 1 cup white sugar | |
| 5 eggs | |
| 1 teaspoon vanilla extract | |
| 2 cups whole milk | |
| 1 (14 ounce) can sweetened condensed milk | |
| 1 (12 fluid ounce) can evaporated milk | |
| 1 ½ cups heavy whipping cream | |
| 1 cup white sugar | |
| 1 teaspoon of vanilla extract |
| 1. | Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. |
| 2. | Sift ROGERS FOODS ALL PURPOSE FLOUR and baking powder together; set aside. |
| 3. | Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla; beat well. Add flour mixture, about 1/2 cup at a time, mixing until well blended. |
| 4. | Pour batter into the prepared pan. |
| 5. | Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a fork; let cool to room temperature. |
| 6. | Mix whole milk, condensed milk, and evaporated milk together in a bowl. |
| 7. | Pour the whole milk, condensed milk, and evaporated milk mixture over the top of the cooled cake and allow to soak in. It looks like too much liquid for the cake to abosorb, but it does so within an hour. |
| 8. | Whip cream, remaining 1 cup of sugar, and 1 teaspoon vanilla in a chilled glass or metal bowl with an electric mixer until thick. |
| 9. | Spread over the top of the filling. |
| 10. | Keep cake refrigerated until serving. Enjoy! You can also double the recipe and choose to layer your cake. Strawberries are a great addition. |
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