Puerto Rican Recipes

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Procedure:
Preheat oven to 350°F. Butter and flour a 9 x 13 inch baking pan. Avoid using a very shallow pan. Whisk to combine cake flour, baking powder, and salt. Set aside. Cream butter with mixer. Slowly add 1 cup of sugar to butter until combined. Pour eggs into mixture one at a time, making sure that each egg is combined before adding the next egg. Add 1.5 tsp vanilla. Slowly add the dry ingredients, mixing until just combined. Pour batter into the buttered and floured baking pan and smooth. Bake for 20 - 25 minutes until golden brown. Remove cake from oven and allow to cool completely. Perforate cake all over using skewers or a fork. Stir together the evaporated milk, condensed milk, and half-and-half. Pour milk over cake and refrigerate overnight (or 8 hours) to allow the cake to soak up all the milks. Before serving, whip heavy cream, 1 cup sugar, and 1 tsp vanilla until thickened. Spread whipped topping over cake and refrigerate until ready to serve.

Enjoy!!!