3/4 c Flour
1 ts Baking powder
1/2 c Plus 2 tb sugar
A pinch salt 3 lg Eggs
1/2 c Milk
1 ts Vanilla
Milk mix: 12 oz Evaporated milk
14 oz Sweetened condensed milk
1 cn Whole milk
= use empty condensed milk -can 1 ts Vanilla
1 ts Rum; (1 to 2)
Chopped pecans Or cinnamon to sprinkle on -top Preheat oven to 350 degrees. Lightly grease a 9-inch round cake pan. Mix together flour, baking powder, sugar and pinch of salt in medium bowl. In another bowl, stir together the eggs, milk and vanilla lightly. Mix with the dry ingredients and stir well. Scrape into the cake pan and bake for about 20 minutes or until the top is light golden and springs back when touched in the center. Take cake out, cool 15 minutes, then remove from pan so cake doesn’t stick. Let cool completely. When cake is cooled, cut it in half horizontally with a long-bladed knife. To make the milk mixture: put the evaporated, condensed and whole milk, and vanilla and rum, if desired, into a large mixing bowl or blender and blend well. Lift the top half of the cake off and set aside. Put the bottom half of the cake onto a larger serving dish with a rim (to catch any excess milk). Slowly pour enough of the milk mixture onto the bottom half of the cake to saturate it well. Replace the top half over the soaked bottom half and carefully pour more of the milk mixture over the top. This procedure should be performed slowly and you may have to wait a bit for the milk to soak into the top half, then pour some more. The cake should be allowed to soak and chill for at least 2 hours in the refrigerator. (It is even better left to soak in the milk overnight.) Cut into pie-shaped wedges and garnish the top of each serving with chopped pecans or a sprinkle of cinnamon. If there is milk left over that the cake didn’t soak up, pour into a small pitcher and serve alongside the dessert.JM. From Aldaco’s restaurant in San Antonio, Texas. Absolutely delicious! —–