Egg Nog Leches Cake
110
Minutes
12
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Egg Nog Leches Cake
110
Minutes
12
People
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Favorite Recipes
I want to cook for: people
Unit:
Ingredients
Instructions
Cake
  1. Preheat oven to 350 degrees. Butter and flour, or spray with baking spray, a 13x9x2-inch glass baking pan. Line the bottom of the pan with 13x9x2-inch piece of parchment paper.
  2. Sift together the flour, baking powder and salt. In a mixing bowl at medium speed, beat the butter until light and fluffy, scraping the bowl with a spatula occasionally.
  3. Add the sugar gradually, beating until thoroughly blended. Add the eggs, one by one, thoroughly blending after each addition. Beat in the vanilla.
  4. Add ⅓ of the flour mixture and beat until blended. Add 1 cup egg nog and ½ of the remaining flour mixture; beat for 30 seconds; scrape down the sides of the bowl; add the remaining flour mixture and beat for 30 seconds more. Do not overbeat.
  5. Pour the mixture into the prepared pan and bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven. Cool to room temperature on a rack.
  6. Turn the cake onto a serving tray. Pierce holes in the cake with a fork and fill holes with the remaining 2 and ½ cups egg nog using a squeeze bottle, marinade injector or by pouring the egg nog into the holes. Frost the cake with Whipped Cream Frosting.
  7. Garnish with grated nutmeg and drizzled Dulce de Leche Sauce. Cut into pieces and serve with a garnish of additional Dulce de Leche Sauce on the plate.
  8. Makes: One 13×9-inch cake, 12 generous servings.
Whipped Cream Frosting
  1. In a mixing bowl at high speed, beat together cream, sugar and vanilla until stiff peaks form. Keep chilled until frosting cake and serving.
Dulce de Leche Sauce
  1. Heat the milk in a small saucepan until hot but not simmering. Transfer to a small bowl and whisk in the prepared dulce de leche.
  2. *Found in baking or Hispanic foods sections of grocery stores.
Ingredients
Instructions
Cake
  1. Preheat oven to 350 degrees. Butter and flour, or spray with baking spray, a 13x9x2-inch glass baking pan. Line the bottom of the pan with 13x9x2-inch piece of parchment paper.
  2. Sift together the flour, baking powder and salt. In a mixing bowl at medium speed, beat the butter until light and fluffy, scraping the bowl with a spatula occasionally.
  3. Add the sugar gradually, beating until thoroughly blended. Add the eggs, one by one, thoroughly blending after each addition. Beat in the vanilla.
  4. Add ⅓ of the flour mixture and beat until blended. Add 1 cup egg nog and ½ of the remaining flour mixture; beat for 30 seconds; scrape down the sides of the bowl; add the remaining flour mixture and beat for 30 seconds more. Do not overbeat.
  5. Pour the mixture into the prepared pan and bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven. Cool to room temperature on a rack.
  6. Turn the cake onto a serving tray. Pierce holes in the cake with a fork and fill holes with the remaining 2 and ½ cups egg nog using a squeeze bottle, marinade injector or by pouring the egg nog into the holes. Frost the cake with Whipped Cream Frosting.
  7. Garnish with grated nutmeg and drizzled Dulce de Leche Sauce. Cut into pieces and serve with a garnish of additional Dulce de Leche Sauce on the plate.
  8. Makes: One 13×9-inch cake, 12 generous servings.
Whipped Cream Frosting
  1. In a mixing bowl at high speed, beat together cream, sugar and vanilla until stiff peaks form. Keep chilled until frosting cake and serving.
Dulce de Leche Sauce
  1. Heat the milk in a small saucepan until hot but not simmering. Transfer to a small bowl and whisk in the prepared dulce de leche.
  2. *Found in baking or Hispanic foods sections of grocery stores.