Nicaraguan Tres Leches - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs
1 1/2 teaspoons vanilla extract
2 cups whole milk
2 (14 ounce) cans sweetened condensed milk
1 (10 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

Preparation

1.\tPreheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2.\tSift flour and baking powder together and set aside.
3.\tCream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and 1/2 teaspoon vanilla extract; beat well.
4.\tAdd the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5.\tBake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake all over with a fork.
6.\tCombine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Be careful to not over do it since you should have some left over that you will not need. I recommend placing the cake in the fridge for one hour and letting it soak up the milk before adding the whip cream mixture.
7.\tWhip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla extract together until thick. You are going to need an electric mixer for this. Spread over the top of cake and refrigerate overnight, enjoy!