*  Exported from  MasterCook  *
                Three Milk Cake (Pastel Tres Leches Aldaco)
 Recipe By     : Copy Cat  TNT List
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Mexican
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           flour
    1      teaspoon      baking powder
      1/2  cup           plus 2 tablespoons sugar
           pinch         salt
    3      eggs          large
      1/2  cup           milk
    1      teaspoon      vanilla
                         MILK MIX
    1      can           evaporated milk -- 12 oz
    1      can           sweetened condensed milk -- 12 oz
    1      can           whole milk -- use 14 oz empty can
    1      teaspoon      vanilla
    2      teaspoons     rum -- optional
                         pecans -- chopped
 Preheat oven to 350 degrees. Lightly greas a 9 in round cake pan.  Mix
 together flour, baking powder, sugar and pinch of salt in medium bowl. 
 In another bowl, stir together eggs, milk and vanilla lightly.  Mix with
 dry ingredients and stir well.  Scrape into cake pan and bake for about
 20 minutes or until the top is light golden and springs back when touched
 in the center.  Take cake out, cool 15 minutes then remove from pan so
 cake doesn't stick.  Let cool completely.
 When cake is cooled, cut in half horizontally with a long bladed knife.
 To make the milk mixture:  put the evaporated, condensed and whole milk
 and vannilla and rum into a large mixing bowl or 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 milk).  Slowly
 pour enough milk mixture 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 milk mixture over the top.  This procedure should be
 done slowly and you may have to wait a bit for the milk to soak into the
 top half, then pour some more.
 The cake should be allowed to soad and chill for at least 2 hours in
 refrigerator.  (it is even better if left to soak overnight.)
 Cut into pie-shaped wedges and garnish the top of each serving with
 chopped  pecans or a sprinkle of cinnamon.  If there is milk left over
 that the cake didn't soak up, pour into a small pitcher and serve
 alongside the dessert.
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