Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 cup (240ml) whole milk
  • ½ cup (115g) unsalted butter, melted
  • 2 large eggs
  • 2 tsp (10g) baking powder
  • 1 tsp (5g) vanilla extract
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 package (3 oz / 85g) strawberry or lime gelatin powder
  • ½ cup (120ml) boiling water
  • 1 package (3.4 oz / 96g) instant vanilla pudding mix
  • 1 ½ cups (360ml) cold whole milk
  • 8 oz (225g) whipped topping, thawed

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease your 9x13 inch pan.
  2. Cream together the melted butter and sugar until smooth. Beat in eggs and vanilla extract.
  3. Alternately fold in the flour and baking powder with the milk until the batter is mahogany-colored and smooth.
  4. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  5. Let the cake cool for only 15 minutes; it must be warm to the touch for the soak to penetrate.
  6. Dissolve the gelatin powder in boiling water, whisking until no granules remain.
  7. Slowly whisk in the sweetened condensed milk until the mixture is a uniform, glossy liquid.
  8. Using a wooden skewer, poke holes every ½ inch across the entire surface of the warm cake.
  9. Pour the milk-gelatin mixture slowly over the cake, ensuring it fills the holes.