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2¼ cups all-purpose flour

1½ cups sugar

3½ teaspoons baking powder

1 teaspoon salt

½ cup butter, softened

1¼ cups milk

1 teaspoon vanilla

3 eggs

Tres Leches:

2 cups whipping cream, divided

1 cup whole milk

1 (14-ounce) can sweetened condensed milk (not evaporated)

1/3 cup rum or 1 tablespoon rum extract plus enough water to measure 1/3 cup

2 tablespoons rum or 1 teaspoon rum extract

½ teaspoon vanilla

½ cup chopped pecans, toasted (see note)

For cake: Heat oven to 350 degrees. Grease bottom only of 13x9-inch pan with shortening.

In large bowl, beat all cake ingredients through eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high 3 minutes, scraping bowl occasionally. Pour batter into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean or cake springs back when touched lightly in center. Let stand 5 minutes.

For Tres Leches: Pierce top of hot cake every ½ inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir 1 cup of the whipping cream, whole milk, condensed milk and 1/3 cup rum until well-mixed. Carefully pour milk mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled and most of milk mixture has been absorbed into cake (when cutting cake to serve, you may notice some of the milk mixture on the bottom of the pan).

In chilled large deep bowl, beat remaining 1 cup whipping cream, 2 tablespoons rum and vanilla with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until soft peaks form, lifting beaters occasionally to check thickness. Frost cake with whipped cream mixture. Sprinkle with pecans. Store covered in refrigerator.

Note: To toast pecans, heat oven to 350 degrees. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

From Betty Crocker Cookbook
Newlywed Edition

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