• 16servings
  • 150minutes
  • 250calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsCalcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups flour

  2. 1-1/2 tsp. CALUMET Baking Powder

  3. 1/2 cup (1 stick) butter , softened

  4. 1 cup sugar

  5. 5 egg s

  6. 1-1/2 tsp. vanilla

  7. 1 cup 2% milk

  8. 3/4 cup canned sweetened condensed milk

  9. 1 can (5 oz.) evaporated milk

  10. 1-1/2 cups thawed COOL WHIP Whipped Topping

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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


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