Pastel de Tres Leches

Ingredients

 * flour		1 1/2 cups
 * baking powder		1 t
 * butter, unsalted	room temperature	1/2 cup, or 8 T
 * Sugar		1 cup
 * eggs	room temperature	5 each
 * vanilla		1/2 t
 * milk		1 cup
 * milk, sweetened condensed		1 cup
 * milk, evaporated		2/3 cup
 * whipping cream	 	1 1/2 cups
 * Sugar	 	1/2 to 3/4 cups
 * vanilla	 	1 t

Directions
VARIATIONS
 * 1) Preheat oven to 350 degrees. Grease and flour a 7"x11" baking pan.
 * 2) Sift flour and baking powder together well.
 * 3) cream, butter and Sugar together in a mixer on medium speed till light and fluffy.
 * 4) On medium-low speed, add eggs one at a time. Add vanilla. Beat until foamy.
 * 5) Remove bowl from mixer, and fold in flour to mix well.
 * 6) Pour batter into prepared pan and bake 30 minutes or till done.
 * 7) Remove from oven and cool. Pierce cake all over with a fork, toothpick or skewer. Mix three milks together and pour over whole cake.
 * 8) Refrigerate cake for 2–8 hours until liquid is absorbed and cake is chilled.
 * 9) Beat the cream, Sugar and vanilla together to make whipped cream. Frost the cake with the whipped cream and serve.
 * 1) Substitute coconut milk for the regular milk if you like. Scatter the frosting with coconut flakes. Add a touch of rum to the milks for even more tropical flavor.
 * 2) If you would like a layer cake, divide the batter between 2 prepared round cake pans. For layer cakes, you can add a filling of fruit between layers. Try pineapple filling, peaches or bananas. Or any fruit that suits your fancy.