Ingredients
For the cake:
2 1/4 cup cake flour
1 1/2 cup sugar
1 tbsp baking powder
pinch salt
1/2 cup vegetable shortening
1 cup milk
1 tsp vanilla
2 Lg eggs
Tres leches:
12 oz can of evaporated Milk
14 0z can of sweetened condensed milk
12 oz whole milk
Topping:
maraschino cherry
whipped cream
Preheat the oven 350 F.
Sift together flour, sugar, baking powder and salt. In the bowl of an electric mixer fitted with paddle attachment, mix the dry ingredients just to blend. Add the vegetable shortening to the dry ingredients and blend on low speed for 2 to 3 minutes. In a mixing bowl, whisk to blend the milk, vanilla and eggs. On medium speed, add slowly half of the liquid to the dry ingredients and blend well, slowly add the other half and mix until well combined. Turn the speed up and mix for 30 seconds or until batter is smooth. Bake for 1 hour or until toothpick inserted into center comes out clean.
Cool for 30 minutes before adding the tres leches. While cake is cooling, add into a blender the tres leches and blend for 20 seconds. With a fork, poke holes in the cake and pour the tres leches mixture over the cake. Cover and refrigerated for at least 6 hours or overnight. When ready to serve, top with whipped cream and cherries.
Preparation
