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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grease and flour a 9x13-inch baking pan. | 2. Sift flour and baking powder together and set aside. | 3. Cream butter and 1 cup of the sugar together until fluffy. | 4. Add eggs and 1/2 teaspoon of vanilla. | 5. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. | 6. Pour batter into prepared pan. Bake for 30 minutes. | 7. When cooked, pierce it in 8 or 10 places with a fork or skewer, and let it cool. | 8. Combine the whole milk, evaporated milk, and condensed milk. | 9. Pour over the top of the cooled cake. | 10. Refrigerate for at least 2 hours before serving. | 11. Whipped Cream Topping: When ready to serve, combine the whipping cream, remaining vanilla and 1 cup of sugar. | 12. Spread over top of cake. | 13. Serve chilled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 1/2	1/2		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
butter	1/2	cup	unsalted	684.0	31.428	21.372	57.6
white sugar	2	cups	divided	1548.0	399.92	0.0	0.0
egg	5			357.5	1.8	31.4	23.775
vanilla extract	1 1/2	1/2	divided	18.144000000000002	0.797	0.0038	0.0038
milk	1	cup		148.84	11.6632	7.686	7.9788
coco lopez milk	1/2	cup	sweetened condensed	-	-	-	-
milk	0.5	can	evaporated	413.7931	9.967	4.1199	42.8906
heavy cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.