This cake was made from Sylvia Casares’ “The Enchilada Queen Cookbook”, p. 184-5.  It is a good cake. It is less sweet and less wet than many Tres Leches cakes, even though there seems to be a lot of milk slowly poured into it.  For adult eaters, a Tbs. of rum soaked into a piece is a good addition.  The cream cheese and whipped cream frosting is very good.

The second time I made it, I increased the quantity and sweetness of the milks to the following.  These should be mixed together and then slowly spooned over the cake to soak in.

1 cup whole milk

12 oz. sweetened condensed milk

6 oz. evaporated milk

1/4 cup sugar

1 tsp. vanilla