Tres Leche Cake

For the cake:
Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract

For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half

For the topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract

For the cake:
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Recipe Bio: Recipe courtesy Alton Brown, 2007 We liked to watch Good Eats on the Food Network when we had Dish for 2 years and we saw Alton make this one night. Oh, it is soooo good!

Oatmeal Cake

Preheat oven to 350 Degrees.
Mix together:
1 C shortening
1 C brown sugar
1 C white sugar
2 Eggs
1 tsp vanilla
In separate bowl; combine 1 C Oatmeal and 1/3 C boiling water. Let stand 20 minutes.
Add Oatmeal mixture to first bowl mixture. Beat well.

Sift Together:
1-1/2 C Flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
Add to creamed mixture and beat well.
Pour into greased and floured 9x13 cake pan.
BAKE 35 minutes until done.

Caramel Frosting

1/2 Cup Butter or margarine
1 C brown sugar
1/4 C Milk
2 and 1/2 C powdered sugar

Melt butter in saucepan. Add brown sugar; boil over LOW heat for 2 minutes, stirring
constantly. Add milk and keep stirring until it boils. Add powdered sugar gradually.
Stir after each addition until thick enough to spread. This makes enough frosting for a
layer cake and also enough to fill the middle of a cake.

Recipe Bio: Cathy Cook made this cake for us during the summer of 2008 several times. This cake reminds me of fun summer times with Cathy.