Pastel de Tres Leches

INGREDIENTS:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 cup unsalted butter

1 cup white sugar

5 eggs

1/2 teaspoon vanilla extract

2 cups heavy whipping cream

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

1 1/2 cups heavy whipping cream

1 cup white sugar

1 teaspoon vanilla extract

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
2.	Sift flour and baking powder together and set aside.
3.	Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
4.	Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5.	Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6.	Combine the 2 cups of heavy whipping cream, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
7.	Whip remaining whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. We also like to add drained maraschino cherries (my little brother Adam decorated this masterpiece!). Be sure and keep cake refrigerated. Buen provecho! **Please ignore the background mess in this picture–it is the only one we got of the cake!