A very dense, very rich dessert. I serve it with ice cream to cut the sweet.
- Carbohydrate 54.8068396612545 g
- Cholesterol 96.895222710752 mg
- Fat 16.486626743362 g
- Fiber 0.46200001001358 g
- Protein 7.49517524341906 g
- Saturated Fat 7.06597674868172 g
- Serving Size 1 1 Serving (151g)
- Sodium 357.519113737098 mg
- Sugar 54.3448396512409 g
- Trans Fat 0.997725620152128 g
- Calories 394 calories
Step-by-step
- Preheat oven to 350 degrees. Spray 13X9 pan with nonstick spray.
- In large bowl beat cake mix, water, oil, vanilla and eggs on low speed for 30 seconds, then on medium speed for 2 minutes. Pour into pan.
- Bake 30-35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake ever 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
- In large bowl stir together sweetened condensed milk, half & half, and whipping cream. Carefully pour evenly over top of cake. Cover and refrigerate about 1 hour or until mixture is absorbed into cake.
- Frost with frosting.
Protein Networks and Liquid Absorption
Why does a baked sponge cake accept over two cups of dairy liquid without disintegrating into mush? The structural integrity relies on the thermally coagulated egg proteins and starch polymers formed during the initial 35 minutes at 350 degrees Fahrenheit, which create a stable crumb matrix capable of capillary action. When you pierce the warm cake every half-inch with a long-tined fork, those puncture channels allow the dense three-milk blend to migrate deep into the interior rather than pooling solely on the surface. As the confection chills in the refrigerator for one hour, the dehydrated casein and whey proteins gradually pull the moisture inward, swelling the starch granules until the entire cross-section reaches complete saturation.Balancing Sugar Osmosis
Combining sweetened condensed milk, half-and-half, and heavy whipping cream generates an intensely sweet saturation liquid driven by high concentrations of sucrose and lactose. This sheer volume of sugar molecules exerts strong osmotic pressure, which draws moisture and softens the surrounding crumb cells while simultaneously requiring a rich, neutral fat barrier like a fluffy white icing layer on top to balance the palate. Controlling the pour rate ensures the liquid distributes evenly across the 13x9-inch pan without flooding any single corner.Adapting the Dairy Matrix
Modifying this structure for alternative diets requires understanding fat and protein ratios. Replacing heavy cream with full-fat coconut milk maintains the necessary viscosity and density required for proper crumb saturation.
