Favorite Tres Leches Cake

• 6 eggs
• 1-1/2 cups sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 cup 2% milk
• 3 egg yolks, beaten
• 1/4 cup rum, optional
• 1 cup sugar
• 3 egg whites
• 1/4 cup water
• 1/4 teaspoon cream of tartar

1. Preheat oven to 350u0b0. In a large bowl, beat eggs for 3 minutes. Gradually add sugar and vanilla; beat for 2 minutes or until mixture becomes thick and lemon-colored. Combine flour and baking powder; fold into egg mixture. Spread batter into a greased 13x9-in. baking dish.
2. Bake 20-25 minutes or until golden brown. Place on a wire rack. Poke holes in cake with a skewer, about 1/2 in. apart.
3. In a small saucepan, bring the three milks to a boil over medium-low heat. Remove from heat; gradually stir a small amount of hot mixture into egg yolks. Return all to pan, stirring constantly. Stir in rum if desired. Bring to a gentle boil; cook and stir 2 minutes.
4. Slowly pour milk mixture over cake, allowing mixture to absorb into cake. Let stand 30 minutes. Cover and refrigerate for 8 hours or overnight.
5. In a large heavy saucepan, combine frosting ingredients over low heat. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160u0b0, about 14-18 minutes.
6. Pour into a large bowl; beat on high until stiff peaks form, about 7 minutes. Spread over cake. Store in the refrigerator.

eggs, sugar, vanilla, flour, baking powder, condensed milk, milk, milk, egg yolks, rum, sugar, egg whites, water, cream of tartar

Taken from www.tasteofhome.com/recipes/favorite-tres-leches-cake/ (may not work)