Soft & Moist Tres Leches Cake

• FOR THE CAKE:
• 5 whole Eggs
• 3/4 cups Sugar
• 1 teaspoon Vanilla
• 1/2 cups Melted Butter That's Been Cooled
• 1-1/2 cup Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1-1/2 can (14 Oz. Size) Sweetened Condensed Milk
• 1-1/2 can (12 Oz. Size) Evaporated Milk
• 1-1/2 cup Whole Milk
• FOR THE WHIPPED CREAM TOPPING:
• 2 cups Heavy Cream
• 1/4 cups Sugar

1. For the cake:
2. Preheat oven to 350u0b0F (176u0b0C). Grease a 9-by-13-inch baking dish.
3. In a large bowl, add eggs, sugar and vanilla. Use an electric mixer and mix on high for about 3 minutes. It will become pale and thick. Add the melted butter and flour. Before mixing, directly on top of the flour, add the baking powder and salt. With a spoon, mix the dry ingredients together first just to disperse the salt and baking powder into the flour. Then mix to combine but don't over-mix.
4. Pour batter into the baking dish and bake until a fork inserted in the center comes out clean, approximately 25 minutes (if using a metal baking dish it may be done much sooner).
5. While the cake is in the oven take a medium bowl and whisk together the sweetened condensed milk, evaporated milk, and the whole milk.
6. Right when the cake comes out of the oven, poke the top of it many times with a fork and then pour the milk mixture over the whole cake. The milks will become absorbed. Allow cake to cool before topping with whipped cream.
7. While cake is cooling, prepare whipped cream by pouring heavy cream into a medium/large bowl. Add the sugar. Mix with an electric mixer until you start forming stiff peaks. Spread whipped cream over the top of the cake, cut yourself a piece, and enjoy!

cake, eggs, sugar, vanilla, butter, flour, baking powder, salt, milk, milk, milk, whipped cream, heavy cream, ubc

Taken from tastykitchen.com/recipes/desserts/soft-moist-tres-leches-cake/ (may not work)