Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cake
  8                     eggs -- separated
  2               Cups  sugar
  2               Cups  self rising flour -- sifted
  2             Sticks  butter -- melted and cooled
     1/2           Cup  evaporated milk
  1               Tsp.  vanilla
                        Milk Mixture
  2               Cans  condensed milk
  2               Cans  evaporated milk
  3               Cups  heavy cream

Preparation:

Preheat oven to 350 degrees F. Beat egg whites until stiff peaks form. Gradually add sugar, beating well. Beat egg yolk with fork until pale. Fold into egg whites. Fold cake flour into egg mixture. Mix evaporated milk, butter and vanilla. Fold into batter. Pour into greased and floured 9 x 13 pan. (preferably a glass one) Bake at 350 degrees for 20 minutes. Remove from heat and let cool. Using a fork, pierce holes all over top of cake. Pour milk mixture over it. If you want it to look pretty, top with meringue and broil a minute or so, until browned. Milk Mixture In a large bowl, pour the condensed milk. Slowly add the evaporated milk, stirring well. Add the cream, stirring well. Pour over cake when done. Note: Heavy cream in Puerto Rico tends to have a somewhat higher fat coantent than in the U.S. (typically 40%) If you can't find fresh cream, you may want to add a little melted butter to this mixture. Meringue: 1/2 cup water 1 1/2 cup sugar 1 green lemon peel 4 egg whites Heat sugar, water and lemon peel over low heat until dissolved. Beat egg whites until stiff peaks form. Add syrup to egg whites, beating wel

Nutritional Information:

7019 Calories (kcal); 531g Total Fat; (66% calories from fat); 103g Protein; 488g Carbohydrate; 3157mg Cholesterol; 3256mg Sodium