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. As you pour the soaking liquid over the cooled cake you will reach a point that the liquid will be up around the side of the cake and you will think it won't soak in. More than likely it will. The cake will hold a lot of the liquid. You will probably have some of the soaking mixture left over. If you do you can pour some in the bottom of a serving plate before placing pieces of the cake on top.
                                   
Ingredients
Cake:
3/4 C - Butter, Softened
1 1/2 C - Sugar
9 - Egg Yolks
2 C - AP Flour
1 1/2 t - Baking Powder
Pinch of Salt
1 C - Milk
1 t - Vanilla
9 - Egg Whites
1 t - Cream of Tartar 		    Soaking Liquid:
2 C - Heavy Whipping Cream
1 - 5 oz Can Evaporated Milk
1 - 14 oz Can Condensed Milk

Topping:
2 C - Heavy Whipping Cream
1 C - Sugar
Instructions
  • Preheat oven to 350°F and Grease and flour a 9x13 pan
  • In a large bowl, cream together butter and sugar until light and fluffy
  • Add the yolks one at a time, beating well with each addition
  • Sift together flour, baking powder and salt
  • Combine milk and vanilla
  • Add the flour alternately with the milk, beating well after each addition
  • Beat egg whites with cream of tartar until whites form stiff peaks
  • Gently fold whites into batter
  • Spread into the prepared pan and bake for 30 to 35 minutes or until cake tests done
  • Remove pan to cooling rack and allow to cool
  • Stir together the cream, evaporated milk and condensed milk
  • Pour slowly over cake until it won't absorb any more
  • Whip cream with sugar and spread over the cake
  • Refrigerate cake until serving time
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