Tres Leches Cake

For the cake:

• 6 3/4 oz. White Lily flour
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 4 oz. butter
• 6 oz. sugar
• 5 eggs
• 1 1/2 tsp. vanilla extract

For the glaze:

• 12-oz. can evaporated milk
• 14-oz. can sweetened condensed milk
• 1 cup half-n-half

For the topping:

• 1 cups heavy cream 
• 3 oz. sugar
• 1 tsp. vanilla extract

Directions

For the cake
       Preheat the oven to 250 degrees F. Spray a 9" x 13" pan with baker's joy.

Sift together the flour, baking powder and salt in a medium bowl and set aside.

Cream butter till light and fluffy, abut 1 minute. Decrease speed and add sugar slowly. Stop to scrape down the sides of the bowl, if necessary. Add eggs, 1 at a time, and mix to thoroughly combine. Add the flour mixture to the batter in 3 batches and mix until just combined. Pour the batter into the pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 -25 minutes or until the cake is lightly golden and a tooth pick comes out clean.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze

For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a quart measuring cup. Once combined, port the glaze over the cake. Refrigerare the cake overnight.

Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

     Recipe courtesy Alton Brown