Tres Leches Cake (aka Tesla Cheesecake) Ingredients 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: Directions 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. I turned it into cupcakes (makes about a dozen, don't overfill the liners. You are better off using foil liners because it gets messy pouring the glaze in paper ones. Also I cheat and used canned whipped cream for the topping

Potential deliciousness is quite high in these. Soon, as in two weeks, the will be chocolate liqeuer, made from cacao nibs (the "raw" form of chocolate), rum, and sucanat sugar. In the background is a bottle of home-made vanilla vodka, which should also be good in a bit. :o) After I filter the cleared liquid out, I will be left with "Drunken Nibs" which will be delicious over ice cream or fruits, and some cloudy "faints" which I'm sure will end up in someone's hot chocolate. From dagobachocolate.com: Fill a pyrex measuring cup to the 200 ml mark with Sucanat and add enough boiling water to fill it to 340 ml and stir to dissolve the sugar. Once it has cooled to merely warm, add 260 ml of dark rum (the recommend Sailor Jerry's 92° spiced rum, and, after tasting it, I'm inclined to agree). I did this in two measuring cups, winding up with 300 ml of liquid in each (most American Pyrex cups only go to 500 ml). Fill one quart jar to the 400 ml mark with crushed cacao nibs (or two pint jars to the 200 ml mark), and pour the liquid over them. Shake once, then put the jars away and forget about them for a week or two. Decant carefully and bottle the clear liquid. Pour the cloudy liquid in some hot chocolate, and save the preserved nibs for deserts.