INGREDIENTS

1/2 cup butter
1/2 cup sugar
1 tsp vanilla
2 pc eggs
2 cups flour
1/2 tsp baking powder
2/3 cup Angel Evaporated Liquid Creamer
1 can Angel All Purpose Creamer
1 can Angel Condensada
1 can Angel Evaporated Liquid Creamer
1 can Angel All Purpose Creamer, chilled overnight
2 pc 6-inch round cake tin w/ cover

PROCEDURE

1. Preheat your oven to 350 F and prepare 2 8 inch cake tins.
2. Cream butter and sugar until light and fluffy. Add vanilla followed by the eggs. Combine flour, baking soda, and baking powder. Add flour mixture alternating with liquid creamer in 2 batches. Bake for 18-20 minutes or until a toothpick inserted comes out moist but clean.
3. Poke holes on the surface of the cake. Combine cream, condensada, and liquid creamer. Pour into each cake and let the cake absorb the liquid. Whip your cream and use as topping for the cake.