Tres Leches Cake

1 1/4 cup cake flour
1 teaspoon baking powder
1 cup sugar
1/3 cup oil
5 eggs, large
1 teaspoon plus
1 teaspoon vanilla extract
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tablespoon rum
1 pinch salt

Combine flour and baking powder and salt. In a separate bowl, combinethe
oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to thesugar
mixture one at a time until well combined. Stir in the 1/2 cup ofmilk;
then gently fold in the flour mixture a little at a time. Pour batter
into a lightly greased cake pan or baking dish and bake at 325 for 30-40
minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until room temperature. Turn it over onto a platter
with raised edges. Pierce cake with a fork 20-30 times. Let it cool for an
additional 2 to 3 hours. Whisk together 1 cup milk, 1 cup sweetened
condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake.
Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the
cake. In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and
1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the
cake.


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