For Cake:
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
5 eggs, divided between yolks and whites
1 cup granulated sugar, divided
1 tsp pure vanilla extract
1/2 cup whole milk
1/2 cup heavy cream
1/2 cup Rum Chata
12 oz evaporated milk
14 oz sweetened condensed milk
For Whipped Cream Frosting:
2 cup heavy cream
1/2 cup powdered sugar
1/4 cup Rum Chata
For Cake:
Preheat the oven to 350° F and grease a 9x13-inch baking pan then dust with flour. In a mixing bowl, combine the flour, baking powder and salt.
In a seperate bowl, add the egg yolks and 3/4 cup of sugar and beat until the yolks become a light yellow hue.
Pour in the milk and and vanilla then fold in the mixture with the dry ingredients in the other bowl.
Use an electric mixer and a seperate, clean bowl to beat the egg whites vigourously until well mixed. WIth the mixer still running, add in the rest of the granulated sugar (1/4 cup).
Continue to mix until the egg whites are firm but not dry. Gently pour this mixture to the other bowl you have set aside.
Fill your greased and floured pan with the mixture and make sure the top is flat. Bake for 35-40 minutes. Once you remove the cake from the oven, let it cool completely before mocing to the next step.
In a small bowl, mix together 1/2 cup of cream, Rum Chata, evaporated milk and sweetened condensed milk.
Make holed in the top of your cake with a fork and pour the milk mixture over the cale to soak. Set the cake aside for 30 minutes while you make the frosting.
For Whipped Cream Frosting:
Use and electric mixer to beat the heavy cream, powdered sugar and Rum Chata. Simply spread over the cake with a rubber spatula and enjoy your masterpiece!
Sugar: 65g
:
Calcium: 386mg
Calories: 742kcal
Carbohydrates: 83g
Cholesterol: 235mg
Fat: 39g
Fiber: 1g
Iron: 1mg
Potassium: 443mg
Protein: 14g
Saturated Fat: 23g
Sodium: 347mg
Vitamin A: 1501IU
Vitamin C: 2mg
