Ingredients:
- 1 ½ Cup self-rising flour
- 3 large eggs, at room temperature
- ½ cup granulated sugar plus 1 tablespoon, divided
- 2 teaspoons vanilla extract
- ½ cup low-fat milk
- 1 (14 ounce) can low-fat sweetened condensed milk
- 1 (12 ounce) can low-fat evaporated milk
- 1 cup heavy whipping cream
Directions:
- Preheat oven to 350°F. Prepare a 9×13 glass baking dish with cooking spray and set aside.
- In a large bowl, beat the eggs, add ½ cup sugar and vanilla, mix well; alternate the flour and milk and mix until smooth (about 2-3 minutes). Pour the batter into the prepared baking dish and bake for 20-25 minutes or until golden brown. Remove from oven and let cool for 30 minutes.
- In a medium bowl, add the sweetened condensed milk and the evaporated milk, stir until mixture is combined. Using a wooden skewer, poke holes all over the cake. Pour the milk mixture evenly over the cake.
- Whip the heavy cream until soft peaks form, add the remaining 1 tablespoon of sugar and continue to beat until stiff peaks form. Spread the whipped cream over the cake and serve.
Nutritional Information:
- Serving size: One 2-inch square
- Per serving:
- 190 calories
- 6 g fat (4 g sat)
- 0 g fiber
- 27 g carbohydrates
- 5 g protein
- 22 mcg folate
- 50 mg cholesterol
- 20 g sugars
- 15 g added sugars
- 333 IU vitamin A
- 0 mg vitamin C
- 141 mg calcium
- 1 mg iron
- 164 mg sodium
- 277 mg potassium
