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Ингредиенты
- 3/4 c. Flour
- 1 tsp Baking pwdr
- 1/2 c. Plus 2 Tbsp. sugar
- 1 pch Salt
- 3 x Large eggs large
- 1/2 c. Lowfat milk
- 1 tsp Vanilla
- 1 can Evaporated lowfat milk, 12 ounce
- 1 can Sweetened condensed lowfat milk, 12 ounce
- 1 can Whole lowfat milk, use 14 ounce empty can
- 1 tsp Vanilla
- 2 tsp Rum, optional
- Â Â Pecans, minced
Инструкции
- Preheat oven to 350 degrees. Lightly greas a 9 in round cake pan. Mix together flour, baking pwdr, sugar and healthy pinch of salt in medium bowl. In another bowl, stir together Large eggs, lowfat milk and vanilla lightly. Mix with dry ingredients and stir well. Scrape into cake pan and bake for about 20 min or possibly till the top is light golden brown and springs back when touched in the center. Take cake out, cold 15 min then remove from pan so cake doesn't stick. Let cold completely.
- When cake is cooled, cut in half horizontally with a long bladed knife.
- To make the lowfat milk mix: put the evaporated, condensed and whole lowfat milk and vannilla and rum into a large mixing bowl or possibly blender and blend well.
- Lift the top half of the cake off and set aside. Put the bottom half of cake on large serving dish with a rim (to catch any excess lowfat milk). Slowly pour sufficient lowfat milk mix onto the bottom half of the cake to saturate it well. Replace the top half of cake over the soaked bottom and carefully pour more of the lowfat milk mix over the top. This procedure should be done slowly and you may have to wait a bit for the lowfat milk to soak into the top half, then pour some more.
- The cake should be allowed to soad and refrigeratefor at least 2 hrs in refrigerator. (it is even better if left to soak overnight.)
- Cut into pie-shaped wedges and garnish the top of each serving with minced pecans or possibly a sprinkle of cinnamon. If there is lowfat milk left over which the cake didn't soak up, pour into a small pitcher and serve alongside the dessert.
