Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CAKE INGREDIENTS:
  2 1/4           Cups  CAKE FLOUR (PRESTO)
  2               Cups  SUGAR
  4              Whole  EGGS
     1/2           Cup  EVAPORATED MILK MIXED W/ 1 TSP. VANILLA
  2             Sticks  BUTTER
                        MILK INGREDIENTS
  1                Can  EVAPORATED MILK -- (12 OZ.)
  1                Can  CONDENSED MILK -- (14 OZ.)
  1                Can  GOAT MILK OR WHOLE MILK -- (12 OZ)
                        MERENGUE INGREDIENTS:
  4                     EGG WHITES
  1                Cup  SUGAR

Preparation:

BEAT BUTTER UNTIL ITS COLOR CHANGES, ADD SUGAR. MIX. ADD EGGS ONE AT A TIME. ADD THE FLOUR AND MILK (W/VANILLA) ALTERNATING AND STARTING AND ENDING WITH FLOUR. POUR IN CAKE MOLD AND BAKE AT 350 FOR ONE HOUR OR UNTIL TOOTPICK INSERTED IN CENTER COMES OUT CLEAN. COOL ON A RACK. MIX THE 3 MILKS AND POUR OVER CAKE. TO PREPARE THE MERINGUE: BEAT THE EGG WHITES UNTIL PEAKS FORM AND AGG SUGAR. TOP CAKE WITH THIS. YOU CAN DECORATE CAKE WITH DRAINED MARACHINO CHERRIES. THIS RECIPE IS FROM PUERTO RICO AND IT IS VERY GOOD. SOME PEOPLE FIND GOAT MILK HAS TOO STRONG OF A TASTE SO YOU CAN SUBSTITUTE FOR REGULAR WHOLE MILK.

Nutritional Information:

4616 Calories (kcal); 221g Total Fat; (42% calories from fat); 55g Protein; 628g Carbohydrate; 1319mg Cholesterol; 2587mg Sodium