Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 5 eggs
- 1 1/3 cups milk
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 tablespoon rum
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon sugar
Directions
1. Sift together the flour and baking powder.
2. In another bowl, cream 1 cup of sugar and the butter until well blended.
3. Add the eggs and ½ teaspoon vanilla extract and beat until foamy.
4. Gently fold in the flour mixture, gently mixing until the batter is smooth.
5. Pour into a lightly greased square cake pan and bake in a preheated oven (350°F) for 30 minutes; allow cake to cool.
6. Whisk the condensed milk, evaporated milk, milk and rum together until well blended.
7. Pour mixture over the cake.
8. Cover with plastic wrap and refrigerate for 3 hours.
9. Whisk the heavy cream until it begins to thicken.
10. Add 1 teaspoon sugar and vanilla extract, and continue whisking until stiff peaks form.
11. Spread this cream over the top and sides of the cake.
12. Cut into squares.
Category:Tex-Mex Recipes
Category:Tex-Mex Desserts