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Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F. Grease and flour 13 x 9-inch baking pan.
WHISK eggs in medium bowl. Add ½ cup horchata, vanilla extract and almond extract; whisk to combine. Set aside.
COMBINE flour, sugar, baking powder, cinnamon and salt in large mixer bowl. Gradually beat in butter, a few pieces at a time, until mixture is crumbly (should be size of peas).
ADD half of the egg mixture and beat for about 1 minute on medium-high speed until thick and smooth. Add remaining egg mixture and beat for about 30 seconds or until creamy. Spoon into prepared pan.
BAKE for 30 to 35 minutes or until wooden pick inserted in cake comes out clean. Cool on wire rack while making sauce.
COMBINE sweetened condensed milk and remaining ½ cup horchata in medium bowl. Poke holes all over cake with wooden skewer or chopstick; pour over cake allowing sauce to sink in. Top with whipped topping; refrigerate for 1 hour. Dust with cinnamon before serving.
|Calories from Fat||110|
|Total Fat 12g||18%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 35g||12%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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