Eggnog Tres Leches Cake

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 (12 ounce can Evaporated milk

• Baking & Spices

  • 3 cups All-purpose flour
  • 3 tsp Baking powder
  • 1 1/2 cup Granulated sugar
  • 1 1/2 tsp Nutmeg, ground
  • 3 dashes Nutmeg
  • 1 tsp Salt
  • 1 (8 ounce package Topping, refrigerated whipped
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter
  • 1 (14 ounce can Condensed milk, sweetened
  • 1 cup Milk

• Beer, Wine & Liquor

  • 1 1/2 cups Dairy eggnog

Found on flavormosaic.com

Description

Ingredients

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 ½ teaspoons ground nutmeg
• 1 cup (2 sticks) butter, room temperature
• 1 ½ c granulated sugar
• 1 cup milk
• 2 teaspoons vanilla extract
• 2 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 1 ½ cups dairy eggnog
• 1 (8 ounce) package refrigerated whipped topping
• few dashes of nutmeg to garnish

Directions

• Preheat the oven to 350 degrees.
• Either butter and flour or spray with baking spray a 9 by 13 inch baking dish.
• In a large bowl stir together the flour, baking powder, salt and nutmeg.
• In a separate bowl, or in the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 4 – 5 minutes.
• Add the vanilla to the milk in the measuring cup.
• Add the eggs one at a time, mixing thoroughly after each one.
• Alternate adding ⅓ of milk mixture and ⅓ of flour mixture, beating well in between.
• Pour the batter into the prepared baking pan and spread evenly. Bake the cake for 30 – 35 minutes until the cake is firm and golden brown on the edges. Cool completely.
• In a medium bowl, stir together the condensed milk, evaporated milk and eggnog until thoroughly blended. Poke holes all over the cooled cake.
• Slowly pour one half of the eggnog mixture over the cake, then leave it for a few minutes to soak in. Pour over the remaining eggnog, cover the pan with plastic wrap and refrigerate for eight hours or overnight.
• Before serving spread whipped cream or refrigerated whipped topping evenly over the top of the cake. Sprinkle lightly with nutmeg.
• Cut the cake into squares and serve chilled.