Tres Leches Cake

Ingredients:

For the Cake:

• 3 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 eggs
• 2 cups granulated sugar
• 1 tablespoon pure vanilla extract
• 1 cup whole milk

For the Sauce:

• 2 cups heavy cream
• 12 ounce can evaporated milk
• 1 teaspoon cinnamon
• 14 ounce can sweetened condensed milk
• 1 teaspoon pure vanilla extract

For the Cool Whip:

• 2 cups heavy cream
• 1/4 cup powdered sugar
• 2 teaspoon pure vanilla extract
• cinnamon, for dusting

Directions:

For the Cake:

1. Preheat the oven to 350 F. Grease a 9x13 inch baking dish and set aside.
2. In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
3. In a separate medium mixing bowl, beat together the eggs and sugar with an electric mixer on medium-high speed for 6-7 minutes until light and fluffy. Beat in the vanilla.
4. Mix in half of the flower on low speed, then the milk, then the remaining flour. Scrape the bowl as needed.
5. Pour the batter into your prepared dish. Bake for 23-28 minutes in an aluminum dish. Bake for 43 to 48 minutes if using a stoneware or glass dish. Test for doneness by inserting a toothpick. It should come out clean. Allow the cake to cool completely.

For the Sauce:

1. Once the cake is cool, you can now begin making the sauce. In a medium saucepan, whisk together the cream, evaporated milk and cinnamon. Bring to a boil over medium-high heat. Immediately reduce heat and allow to simmer for 2 minutes, stirring occasionally. Set aside for about 10 minutes.
2. Whisk in the sweetened condensed milk and vanilla.
3. Poke holes in the cake with a chopstick or skewer all the way to the bottom of the dish. Be sure to poke plenty of them. Pour your sauce slowly over the cake. Cover with seran wrap and refrigerate for at least two hours or over night.

For the Cool Whip:

1. Once the sauce has absorbed into the cake, you can add the whipped topping. Add the cream, powdered sugar and vanilla to a medium bowl. Mix on high with an electric mixer just until stiff peaks form. Be sure not to over-mix.
2. Spread the cool whip in an even layer over the top of your cake. Dust cinnamon over the top. Serve with sliced strawberries, if desired. Enjoy!

*Store in an airtight container in the fridge for up to 3 days.

*If you use a fork to poke holes in the cake, only prepare half of the sauce. The fork will not penetrate as deeply into the cake, so all of the sauce will not absorb. This is a great alternative for people who don't like their dessert as sweet.

Serves 12