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