TRES LECHES CAKE (Sheet Cake)

By MarieR

Taste of the South Magazine, Southern Cakes, April 2014, Page 47
(Recipe calls for whipping cream frosting-I like any other non-refrigerated frosting such as: caramel, vanilla or chocolate.

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 1 teaspoon uanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking pouuder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 11/2 cups umole buttermilk
• 3 cups heauy whipping cream, divided
• 1 14-ounce) can sweetened condensed milk
• 1 (5-ounce) can evaporated milk
• 1/2 cup confectioners' sugar
• Garnish: fresh raspberries, mint

Preparation

Step 1

1. Preheat oven to 350°. Spray a 13x9-inch baking dish uuith nonstick baking spray with flour. Set aside.
2. In a iarge bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. In a medium bowl, combine flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture
in thirds, alternating uuith buttermilk, beginning and ending with flour mixture. Beat until well combined. Spread batter evenly in prepared dish.
4. Bake until a wooden pick Inserted in center comes out clean, 45 to 55 minutes. Loosely cover ujlth aluminum foil during last 10 minutes to preuent excess browning, if necessary.
5. In a medium bowl, whisk together 1 cup cream, condensed milk, and evaporated milk. Using a wooden pick or skewer, poke holes in warm cake. Slowly pour cream mixture over top of cake. Let cool completely. Cover, and refrigerate until ready to serve.
6. In a medium bowl, beat remaining 2 cups cream at medium-high speed with an electric mixer until soft peaks form. Add confectioners' sugar, beating until stiff peaks form. Spread wihipped cream on top of cake. Garnish uiith raspberries and mint, if desired.