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Three-milk Cake

  • Prep Time: 30 minutes (2 hours 30 minutes)
  • Serving Size: 16
  • 1-1/2 cups Flour
  • 1-1/2 teaspoons CALUMET Baking Powder
  • 1/2 cup (1 stick) Butter Softened
  • 1 cup Sugar
  • 5 Eggs
  • 1-1/2 teaspoons Vanilla
  • 1 cup 2% Milk
  • 3/4 cup Canned Sweetened Condensed Milk
  • 1 can (5 ounce) Evaporated Milk
  • 1-1/2 cups Thawed COOL WHIP Whipped Topping
  • PREHEAT oven to 350?F. Combine flour and baking powder; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Gradually add flour mixture, beating until well blended after each addition. Pour into 13x9-inch baking pan sprayed with cooking spray.

    BAKE 30 min. or until toothpick inserted in center comes out clean. Pierce warm cake with large fork at 1/2-inch intervals. Combine 2% milk, condensed milk and evaporated milk; pour slowly over top of cake. (Milk mixture will slowly be absorbed by the cake.) Cool completely. Cover.

    REFRIGERATE 1 hour or until ready to serve. Frost cake with the whipped topping just before serving. Store leftover cake in the refrigerator.

    KRAFT KITCHENS TIPS

    Size It Up

    At 16 servings, this traditional dessert is the perfect choice for a celebration with friends and family.

    Make-Ahead

    This cake can be made the day before. Frost with the whipped topping just before serving.

    RECIPE COURTESY OF KRAFT FOODS