Ingredients
- For the Cake:
- 8 tablespoons Real California butter, cubed (plus extra to grease pan)
- 1 cup whole milk
- 2 tablespoons vanilla extract, divided
- 4 eggs
- 2 cups sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- For the Milk Mixture:
- 1 (14-ounce) can Real California sweetened condensed milk
- 1/4 cup strawberries
- 1/4 cup blueberries
- 1/4 cup raspberries
- 1 (12-ounce) can evaporated milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- For the Frosting:
- 1 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 cup mixed berries
INSTRUCTIONS
- ) Preheat oven to 325 degrees F.
2) Melt butter with whole milk and 1 tablespoon vanilla in a pan over medium-low heat, being careful not to burn. Set aside and let cool.
3) Beat eggs in a large mixing bowl, then whisk in sugar until dissolved. Thoroughly add in wet mix from step 1.
4) In a separate mixing bowl, combine flour, baking soda, cinnamon and salt. Gradually add to wet batter.
5) Grease a 9x13-inch baking pan with Real California Butter, then pour in batter. Bake for 30 minutes.
6) Meanwhile, pour the condensed milk into a saucepan and bring to a gentle boil over medium-low heat. Mix in strawberries, blueberries and raspberries, then add evaporated milk, heavy cream and vanilla extract.
7) Using a wooden spoon handle or something similar, poke holes in the cake 1-2 inches apart. Pour the berry-milk mixture over the cake, making sure the cake is completely covered. Refrigerate for 3 hours.
8) Shortly before serving, make the frosting: In a bowl, combine heavy cream, sugar and vanilla with an electric mixer or a whisk until stiff peaks form. Spread the frosting over the cake, then top with mixed berries.