Tres Leches

• 1 1/2 cups AP flour
• 1 tsp baking powder
• pinch of salt
• 1 stick unsalted butter, softened
• 1 cup white sugar
• 5 eggs
• 1 tsp vanilla extract
• 1 tsp cocoa powder
• 2 cups whole milk
• 1 14oz can condensed milk
• 1 12oz can evaporated milk
• 1 1/2 cups heavy whipping cream
• 1 cup white sugar
• 1 tsp vanilla extract
• 2 tbsp chocolate syrup (optional)

Preheat oven to 350. Spray a 13x9 glass baking dish with bakers joy (flour/oil). Sift flour, baking powder, and salt together, set aside. Cream butter and 1 cup of sugar until fluffy. Add eggs, 1 tsp of vanilla extract, cocoa powder, beat well. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan. Bake at 350 for 30 minutes or until golden. Pierce the cake several times with a skewer or serving fork. Set aside to cool. Combine the whole milk, evaporated milk, condensed milk together. Pour over the top of the cooled cake, a little at a time.

In a large COLD glass mixing bowl (I kept the bowl in the fridge until the cake was cooled), whip the whipping cream, the remaining 1 cup of sugar, and the remaining 1 tsp of vanilla extract until thick. Spread over the top of the cake and drizzle with the chocolate syrup. Keep the cake refrigerated and serve cool.