Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| Packer rcpk95c ---cake----- | |
| 2 cups | Flour |
| 2 cups | Sugar |
| 6 | Eggs (separate yolks and; whites) |
| ½ cup | Milk |
| 2 teaspoons | Baking powder ---milk----- |
| 2 cans | Evaporated milk |
| 2 cans | Sweetened condensed milk |
| 2 | Carton heavy whipping creme ---frosting----- |
| 4 | Egg whites |
| 2 cups | Sugar |
| 1 cup | Water |
Cake: Beat eggs to a merengue. Add egg yolk and continue beating. Add the rest of the ingredients and mix together well. Pour into a greased mold and bake at 350 degrees for about ½ an hour. (Makes about 2 Cakes) Check cake since sometimes it is done a little sooner.
Milk mixture: Mix all together and pour over cake after cake has cooled.
Frosting: Cook sugar and water until they become a syrup. Beat egg whites to a merengue. Slowly add the syrup while still beating the egg whites. You must beat alot!
Posted to MC-Recipe Digest V1 #767 by louiseh@... on Aug 30, 1997