Just One of Many Reasons I’m Not a Size 10.

I’m amazed at what has been languishing in my Outlook mailbox! Here’s a great recipe for Tres Leches Cake, which is a staple dessert in most Mexican Restaurants here in South Texas.

Tres Leches Cake (Three Milks Cake)

3 eggs
1 cup sugar
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 cup milk
1 tsp vanilla
1 (14 oz) sweetened condensed milk
1 (12 oz) evaporated milk
1 cup heavy cream

Topping:
3 egg whites
1 cup sugar (try 1/2 powdered and 1/2 granulated sugar)
1 tsp vanilla

Preheat oven to 350.

Beat the eggs until foamy. Gradually add the sugar. Add the flour mixed with baking powder, the milk and vanilla. Pour into 13 x 9 pan and bake for 20?-25 minutes. Cook the cake and then poke holes with a fork all over the cake. Mix the condensed milk, evaporated milk and cream. Pour the mixure slowly over the cake until absorbed.

To make the topping, beat the egg whites, sugar and vanilla until foamy. Spread over the cake. Refrigerate until serving time.

Serves 10?-12. (Well, Robert and I can polish one off in short order, the hell with the other 8-10 peeps!)

This is a typical Nicaraguan and Cuban dessert.