This is a winner.
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 cup heavy whipping cream
- 1 tsp vanilla
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup milk
- 1/2 cup butter
- 1 1/2 tsp vanilla
- 4 eggs, room temperature
- 2 cups sugar
Whipped Cream Frosting:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla
Make Dulce: Place can of sweetened condensed milk in a medium saucepan, cover with water by several inches, and bring to a simmer over medium heat. Simmer for 2 hours, adding water to keep the can covered if necessary. Remove from water and let cool to room temperature.
Make Cake: Preheat oven to 325 degrees. Grease a 9×13″ pan.
Combine flour, baking powder, salt, and cinnamon in a medium bowl.
In a small saucepan, combine butter, milk and vanilla over low heat until the butter has melted.
Meanwhile, place the eggs in the bowl of a stand mixer fitted with the whisk attachment. Whip the eggs on medium-high speed, and gradually add the sugar. Whip until thick and light, about 5-7 minutes.
Pour the milk and melted butter mixture into the eggs on low speed until the mixture is combined. Add the flour mixture and stir on low, then increase speed to medium and whip for 1 minute, until the mixture is smooth.
Pour into prepared pan. Bake for 30-35 minutes, until the cake is lightly browned.
Meanwhile, combine cooled sweetened condensed milk, evaporated milk, heavy cream and vanilla together in a large measuring cup.
Poke lots of holes in the cake all over. Slowly pour milk mixture evenly over hot cake. Let sit for 20 minutes, then refrigerate for at least 2 hours, or overnight.
Whipped Cream Frosting: Combine heavy cream, powdered sugar and vanilla in a mixing bowl and whip until firm. Spread over cooled cake.
Cut into squares and serve.