1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 cup granulated sugar
1/2 cup (1 stick/4 oz./113g) butter
1 1/2 tsp. vanilla extract
Three Milks Soaking Syrup:
1 cup milk or heavy cream
1 can (14 oz.) sweetened condensed milk
1 can (5 oz.) evaporated milk
2 cups frozen non-dairy whipped topping, thawed
1 cup heavy cream, whipped
Sliced fresh mango (or fruit of your choice)
Preheat oven to 350°F/180°C. Spray the bottom and sides of a 9 x 13-inch baking dish with cooking spray.
Combine flour and baking powder; set aside.
Beat sugar and butter in a large bowl with electric mixer on medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Gently fold in flour mixture (do not overmix). Pour into prepared baking dish.
Bake in preheated oven for 29 to 32 minutes or until toothpick inserted in center comes out clean. Pierce warm cake with large fork at 1/2-inch intervals. Mix together milk (or heavy cream, if using), condensed milk and evaporated milk; pour slowly over top of cake (milk mixture will slowly be absorbed by the cake). Cool completely at room temperature, cover with plastic wrap and refrigerate for 2 to 3 hours or up to 1 day. Frost cake with whipped topping (or whipped cream, if using) and garnish with fruit before serving. Cut into squares and serve. Store leftover cake in the refrigerator.
Makes 16 servings.
Photograph taken by Diana Baker Woodall© 2006
Date: May 25,2006