Tres Leches Cake

Ingredients

• 2 cups whipping cream
• 1 cup whole milk
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• ⅓ cup rum or 1 tablespoon rum extract plus enough water to measure ⅓ cup
• 2 tablespoons rum or 1 teaspoon rum extract
• ½ teaspoon vanilla
• ½ cup chopped pecans, toasted ( page 22 )

Instructions

1. 1Preheat the oven to 350°F and grease the bottom of a 13x9-inch baking pan. Pour your chosen yellow or white cake batter into the prepared pan.
2. 2Bake for 35 to 40 minutes if using yellow cake, or 40 to 45 minutes for white cake. The cake is done when a toothpick inserted into the center comes out clean and the top springs back to a light touch.
3. 3Allow the baked cake to rest in the pan for 5 minutes.
4. 4Poke holes all over the top of the warm cake about half an inch apart using a long-tined fork. Wipe the fork as needed to prevent the crumb from sticking.
5. 5Whisk together one cup of the whipping cream, the whole milk, the sweetened condensed milk, and one-third cup of rum in a large bowl. Pour this liquid mixture slowly and evenly over the entire surface of the pierced cake.
6. 6Cover the pan and chill in the refrigerator for at least 3 hours. The cake needs this time to absorb the milk mixture, though a small amount of liquid may remain at the bottom of the pan.
7. 7Pour the remaining one cup of whipping cream, two tablespoons of rum, and the vanilla extract into a chilled mixing bowl. Beat on low speed with an electric mixer until the liquid starts to thicken.
8. 8Increase the mixer speed to high and whip until soft peaks form. Spread the whipped cream evenly over the chilled cake and scatter the toasted chopped pecans on top.
9. 9Keep the finished cake covered and stored in the refrigerator until ready to serve.
10. 10To make a tropical version, omit the pecans and garnish the frosted cake with one cup of toasted coconut and half a cup of toasted chopped macadamia nuts.

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