Tony Claxton's Recipes Tres Leches Cake

This makes a good foundation for making a Flag Cake. If making a flag cake, don't make the topping given here, and decorate as instructed in the directions for the Flag Cake. For the 1 cup of Half and Half, if you don't keep it around, just mix 1/2 cup Heavy Cream with 1/2 cup Milk.

                                   

Ingredients
Cake: 6 3/4 oz - Cake Flour 1 t - Baking Powder 1/2 t - Kosher Salt 4 oz - Butter, Softened 8 oz - Sugar 5 - Whole Eggs 1 1/2 t - Vanilla Extract		Soaking Liquid: 1 C - Half and Half 1 - 12 oz Can Evaporated Milk 1 - 14 oz Can Condensed Milk Topping: 1 1/2 C - Heavy Whipping Cream 3/4 C - Sugar 1 t - Vanilla Extract

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Instructions

Preheat oven to 350°F and grease and flour a 9x13 pan Sift together flour, baking powder and salt In a large bowl, cream together butter and sugar until light and fluffy Add the eggs, one at a time, beating well with each addition Beat in vanilla Add the flour in three installments, mixing until just combined after each addition Spread into the prepared pan (If you make it a little thinner in the middle of the pan and higher around the edges it will bake to a more even height) and bake for 20 to 25 minutes or until cake tests done (cake is lightly golden brown and reaches an internal temp of 200°F) Remove pan to cooling rack and allow to cool about 30 minutes Poke the cake all over with a large fork or skewers Allow cake to cool completely Stir together the half and half, evaporated milk and condensed milk Pour slowly over cake Cover and refrigerate overnight Whip cream with sugar snd vanilla and spread over the cake Refrigerate cake until serving time

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