I kept meaning to take photos of this cake.  The process of making it… the end result, etc… except I kept forgetting.  Until I was on the last bite of my piece tonight after dinner.  So really, I think we got lucky.  Though really, to be honest, Tres Leches (Three Milks, in Spanish) Cake doesn’t photograph all that well.  It is an uber-moist vanilla cake with a whipped cream frosting.  Kinda sloppy.  But sloppy in a “must eat immediately” kind of way.

I got this recipe a number of years ago from our then-Missions Coordinator at church, who got it from her language teacher in Honduras.  So I guess you could say it is authentic… at least to that Honduran family!

Tres Leches Cake

4 eggs, separated
1 1/3 Cup Granulated Sugar
1 1/3 Cup All-Purpose Flour
2 tsp. Baking Powder
1/3 Cup Milk
1 tsp. Vanilla
1 – 12 oz. can Evaporated Milk
1 – 14 oz. can Sweetened Condensed Milk
1 Cup Heavy Whipping Cream
1 – 8 oz container of Cool Whip (or about 3 cups of sweetened, whipped cream)

Whip egg whites till fluffy.  Add sugar in a steady stream, continuing to whip.  Add egg yolks, one at a time.  Add flour and baking powder, alternating with 1/3 Cup of milk.  Mix in vanilla.  Pour into a greased 9X13 glass baking dish.  Bake for 40-45 minutes at 350 degrees.  Let cool completely.

Poke holes all over with a fork.  Slowly pour the can of evaporated milk, the can of sweetened condensed milk, and the cup of heavy whipping cream all over the top of the cake, allowing the liquid to soak into the cake.  Cover and refrigerate at least one hour, allowing milks to soak in completely.  Uncover, then spread Cool Whip (or whipped cream) over the top of the cake.  Refrigerate again until ready to serve.