Tres Leches Cake (With Rum!)

1-1/4 c. flour

1 tsp baking soda

1 c. sugar

1/3 c. oil

5 eggs

1-1/2 tbsp vanilla

1 and 1/2 c. milk

1 c. condensed milk

1 and 3/4 c. heavy cream

1 tbsp rum

1 pinch salt

Combine, flour, baking soda and salt.  In separate bowl, combine oil, sugar and 1 tsp sugar.  Add eggs one at a time and mix well until fluffy.  Stir in 1/2 cup of milk and then fold in flour mixture gently.  Pour into lightly greased 13 x 9 baking pan.  Bake for 30 minutes at 325.  Cool cake to room temp and then invert on plate or serving dish with a lip.  Poke cake with fork 20 to 30 times.  Chill in fridge at least 30 minutes.

Whisk one cup of each milk together and add rum.  Slowly pour over cake and refrigerate again for 1 hour.  (you can spoon liquid back on to cake if you have a mind to)

Mix 3/4 c. heavy cream, 1 tsp vanilla and 1 tbsp sugar. Beat until peaks form.  Spread over cake.

Can sprinkle cinnamon on top for decoration.

It sure does – I love rum cake, so this sounds good to me!!