Recipe By : Copy Cat TNT List
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Flour
1 ts Baking powder
1/2 c Sugar -- +2 tb
1 pn Salt
3 lg Eggs
1/2 c Milk
1 ts Vanilla
Milk Mix:
12 oz Can evaporated milk
12 oz Can sweetened condensed milk
12 oz Can full of whole milk
1 ts Vanilla
2 ts Rum (optional)
Pecans -- chopped
Preheat oven to 350°F. Lightly grease a 9" round cake pan. Mix
together flour, baking powder, sugar, and pinch of salt in medium
bowl. In another bowl, stir together eggs, milk and vanilla lightly.
Mix with dry ingredients and stir well. Scrape into cake pan and bake
for about 20 minutes or until the top is light golden and springs
back when touched in the center. Take cake out, cool 15 minutes then
remove from pan so cake doesn't stick. Let cool completely.
When cake is cooled, cut in half horizontally with a long bladed
knife.
To make the milk mixture: Put the evaporated, condensed and whole
milk and vannilla and rum into a large mixing bowl or blender and
blend well.
Lift the top half of the cake off and set aside. Put the bottom half
of cake on large serving dish with a rim (to catch any excess milk).
Slowly pour enough milk mixture onto the bottom half of the cake to
saturate it well. Replace the top half of cake over the soaked bottom
and carefully pour more of the milk mixture over the top. This
procedure should be done slowly and you may have to wait a bit for
the milk to soak into the top half, then pour some more.
The cake should be allowed to soad and chill for at least 2 hours in
refrigerator. (It is even better if left to soak overnight.)
Cut into pie-shaped wedges and garnish the top of each serving with
chopped pecans or a sprinkle of cinnamon. If there is milk left over
that the cake didn't soak up, pour into a small pitcher and serve
alongside the dessert.
