Ingredients
- For Cake:
- vegetable oil
- 6 3/4 oz, cake flour , more for pan
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 4 oz unsalted butter
- 8 oz sugar
- 5 whole eggs
- 1 1/2 tsps vanilla
- For the glaze:
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1 cup 1/2 and 1/2
- For the topping:
- 2 cups heavy cream
- 8 oz sugar
- 1 tsp vanilla
Preparation
Step 1
For the cake:
Preheat oven to 350. lightly oil and flour a 13 x9 inch metal pan abad set aside
whisk together the cake c=flour, baking powder and salt in a med mixing bowl and set aside
Place the butter into the bowl of stand mixer. Using the paddle attachment, beat on med speed until fluffy, approx 1 min. Decrease the speed to low, and with the mixer still running, gradually add the sugar over 1 min. Stop to scrape down the sides of the bowl, if necessary. Add the eggs 1 at a time, and mix to thoroughly combine. Add the vanilla and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the idle rack of the oven for 20-25 mins or until the cake is lightly golden and reaches an internal temp of 200 degrees.
Remove the cake pan to a cooling rack and allow to cool for thirty minutes. poke the top all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the 1/2 and 1/2 in a 1 qt. measuring cup. Once combined, pour over the cake. Refrigerate the cake overnight.
For the topping:
Place the heavy cream, sugar, and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to med. speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.