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Three-Milk Cake

Three-Milk Cake recipe
photo by:kraft
This cake is really easy to make and everybody loved it. Will make again soon.
posted by
 a cook
on 5/2/2009
30 min
2 hr 30 min
16 servings
Magazine Acquisition

what you need

cups  flour
tsp.  CALUMET Baking Powder
cup  (1 stick) butter, softened
cup  sugar
tsp.  vanilla
cup  2% milk
cup  canned sweetened condensed milk
can  (5 oz.) evaporated milk
cups  thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 350°F. Combine flour and baking powder; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Gradually add flour mixture, beating until well blended after each addition. Pour into 13x9-inch baking pan sprayed with cooking spray.

BAKE 30 min. or until toothpick inserted in center comes out clean. Pierce warm cake with large fork at 1/2-inch intervals. Combine 2% milk, condensed milk and evaporated milk; pour slowly over top of cake. (Milk mixture will slowly be absorbed by the cake.) Cool completely. Cover.

REFRIGERATE 1 hour or until ready to serve. Frost cake with the whipped topping just before serving. Store leftover cake in the refrigerator.

Kraft Kitchens Tips

Size It Up
At 16 servings, this traditional dessert is the perfect choice for a celebration with friends and family.
This cake can be made the day before. Frost with the whipped topping just before serving.
What To Do With Leftover Sweetened Condensed Milk
Store leftover sweetened condensed milk in tightly covered container in refrigerator up to 1 week. Serve over cut-up fruit or hot cooked oatmeal. Or for extra flavor, stir into your cup of hot brewed coffee or tea instead of regular milk.
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