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Tres Leches

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  • Separate eggs. Beat egg whites until soft peaks form. Add egg yolks, one at a time, continuing to beat. Slowly beat in sugar. Stir together flour and baking powder and add to egg/sugar mixture slowly mixing well after each addition.
  • Pour into an ungreased rectangular glass 13 x 9 x 2 dish and bake at 350 degrees for 25 minutes until golden brown. Cool cake for 30 minutes.
  • While cake is cooling, in a blender add the 3 milks and rum. Blend until well mixed. With a butter knife, pierce the entire cake in rows approximately 2 inches apart. Slowly pour the milk mixture over the entire cake, making sure the whole cake is well soaked. It may be necessary to add more whole or evaporated milk to ensure entire cake is covered. Top with Cool Whip and decorate with cherry halves. Cake can be served warm but it is even better cold. Store in refrigerator. It tastes better and better over time!

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