Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- (A)
- 1 cup heavy cream
- One 12-oz can evaporated milk
- One 14-oz can sweetened condensed milk
Directions
Use one package of sponge cake mix. Bake one cake in a 7 by 11 inch pan, following the instructions in the package. Allow to cool in the pan.
The three milks
Pour into a mixing bowl (A)
Blend thoroughly.
With the cake still in its pan, pinch the cake top with a fork so as to make small holes all over the cake surface, in rows about an inch apart.
Slowly pour the three milks mixture over the cake. The idea is to saturate the cake thoroughly with the mixture. Let some of the mixture drop along the edges of the cake into the pan. Use all the mixture. Refrigerate at least one hour, preferably overnight.
When ready to serve You can serve right on the baking pan or remove from the pan into a serving platter with a rim large enough to hold the milk sauce that will drip from the cake. Top lightly with whipped cream. Individual servings are usually about two inches by two inches. Decorate each individual piece with a cherry.
Category:Puerto Rican Recipes
Category:Puerto Rican Desserts