Mexican Cakes

1 1/2 cups cake flour
1 tsp. baking powder
1 cup plus 1 tsp. sugar
1/2 cup butter, softened
5 large eggs
1 tsp vanilla extract
1 1/3 cups milk
1 cup sweetened condensed milk
1 cup evaporated milk
1 Tbls. light rum
1 cup heavy cream

Preheat oven to 350*F. Sift together the cake flour and baking powder. In a large mixing bowl, cream the 1 cup sugar and the butter with an electric mixer until well blended. Add the eggs, one at a time, and 1/2 tsp. vanilla extract, and beat until foamy. With a rubber spatula, gently fold in the flour mixture in increments, alternating with 1/3 cup milk, until the batter is smooth.
Pour cake batter into a lightly greased cake pan or baking dish, 7X11X2-inches, and bake 30 minutes, or until a tooth pick inserted in the center comes out clean and the top springs back when pressed. Allow cake to cool in the pan on a wire rack for 20 minutes, then invert onto a serving platter. Pierce the cake with a fork in many places, and allow to cool completely.
In a medium mixing bowl, whisk together the condensed milk, evaporated milk, 1 cup milk and rum until well blended. Pour syrup evenly over the cake a little at a time, until it is saturated; you may not need the entire amount. Refrigerate, covered in plastic wrap, for at least three hours.
In a large mixing bowl, with an electric mixer, whisk the heavy cream until it begins to thicken.
Add 1 tsp. sugar and 1/2 tsp. vanilla extract and continue whisking until stiff peaks form.
Using a spatula, spread cream over the top and sides of the cake. Cut into squares to serve.


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