0 recipes from contoocook and beyond


Milk mixture: one l4-oz. can sweetened condensed milk
one l2-oz. can evaporated milk
l cup heavy cream
l tsp. vanilla ext.
Cake: 2 cups floour
2 tsp. baking powder
l tsp. salt
l/2 tsp. cinnamon
l stick butter
l cup whole milk
4 large eggs, room temp.
2 cups sugar
2 tsp. vanilla
l cup heavt cream
3 tbsps. corn syrup
l tsp. vanilla

For milk mixture: pour condensed milk into large microwave safe bowl and cover tightly with pkastic wrap. microwave on low power, stirring and replacing plastic every 3 to 5 mins. until slightly darkened and thickened, 9 to l5 mins. remove from micro and slowly whisk in evaporated milk, cream and vanilla. let cool to room temp. For the cake; adjust oven rack to middle and heat oven 325. grease and flour l3x9″ baking pan. whisk flour, baking powder & salt and cinnamon in bowl. heat butter and milk in small saucepan over low heat until butter is melted; set aside off heat. With electric mixer on medium speed beat eggs in large bowl for about 30 seconds then slowly add sugar until incorporated. increase speed to med high and beat until egg mixture is very tthick and glossy, 5-7 mins Reduce speed to low and slowly mix in melted butter mixturer and vanilla. add flour mixture in 3 additions scraping down bowl as necessary, then mix on med speed until fully incorporated, about 30 seconds. scrape batter into prepared pan and bake until pick comes out clean, 30-35 mins. transfer cake to wire rack and let cool l0 mins. Using skewer poke holes at l/2″ intervals in top of cake. slowly pour milk mixture over cake until completely absorbed. let sit at room temp l5 mins then refrigeratge uncovered 3 hrs and up to 24hours,
fpr frosting; remove cake from refrigerator 30 mins beforre serving. with elecgric mixer on med speed beaat heavy cream, corn syrup and vanilla to soft peaks for l to 2 mins. frost cake and slice into 3″ squares. Serves 12. the assembled cake can be refrigerated for up to 3 days.

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