Tres Leches Cake

We had a Cinco de Mayo potluck at work today. I picked dessert (of course). I found this recipe and the whole time I was making it, I was sure that it was going to be a gigantic disaster. Everything about it seemed wrong. Shockingly, it was actually quite delicious and an enjoyable change of pace. I must admit though, that I used Cool-Whip on top in place of the whipped cream because I knew it would be sitting out for an hour or so and I was afraid the cream wouldn’t hold up.

1/2 cup unsalted butter
1 cup white sugar
5 eggs
1/2 tsp vanilla extract
1 tsp baking powder
1 1/2 cups all purpose flour

2 cups milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk

1 1/2 cups heavy whipping cream
1 cup sugar
1 tsp vanilla extract

Direction:
Preheat oven to 350 degrees. Grease and flour on 9x13 in pan.
Sift flour and baking powder together and set aside.
Cream butter and 1 cup sugar until fluffy. Add eggs, one at a time and 1/2 tsp vanilla extract. Beat well.
Add the flour mixture, 2 Tbsp at a time until well blended. Pour batter into prepared pan. Bake for 30 minutes. Remove from oven, and let stand on a cooling rack until cool.
Meanwhile, mix together the three milks. When cake is cool, poke all over with a fork. Slowly pour milk mixture all over. It will run off the sides, to the bottom - it’s okay! Refrigerate, covered, several hours.
Whip cream, vanilla and sugar together until thick. Spread over the top of cake. Keep refrigerated and serve cold.