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Ingredients

• ½ cup unsalted butter
• 1 cup sugar
• 5 large eggs
• 2 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 cup milk
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 1 Tbs rum
• 1 ½ cups whipping cream
• ¼ cup powdered sugar

Preheat oven to 350F degrees. Grease and flour a 9×13-inch baking pan or two round cake pans, if you wish to layer the cake. (If you choose to layer make extra Whipped Cream Topping to place between the layers.)

Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy and until the volume has doubled. Add the eggs and 1 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter into prepared pan. Bake for 30 to 40 minutes or until toothpick inserted in the center comes out clean.

When cake has finished baking pierce the cake with a fork (about 20 times). Put cake in refrigerator for an hour to cool.

Combine the whole milk, evaporated milk, condensed milk and liqueur and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving.

Whipped Cream Topping

When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, whipping until thick. Spread over top of cake. Decorate with sliced fresh fruit (like strawberries), if desired.

Keep the cake refrigerated until ready to serve. Serve chilled.