Instructions: "This came from Sophie Kershaw of Haskell, and she claims its Dominican in origin. The name, Cake con Tres Leches, means cake with 3 milks: whole milk, sweetened condensed milk and evaporated milk, which are combined and poured over the cooled cake, which the cake then soaks up like a good sponge cake should.

This moist, rich and unusual cake, however, still has its point of origin in something of a dispute. Several sources contend the recipe originally comes from Mexico, others say this cake is purely a Nicaraguan invention. (Its served as a popular dessert at the Four Seasons in Punta Mita, Mexico.)

Checking the history of the Cake con Tres Leches on the internet comes up with an interesting cultural twist. Claims were made back in the 50s and 60s that, locally produced milk in Latin America at the time was not considered as safe or as good as canned milk, so the Cake con Tres Leches recipe began appearing on the backs of Nestles canned milk products. Although canned milk was then considered something of a luxury in Latin America, Cake con Tres Leches became more and more popular, and spread throughout the region, each country giving its own spin to the recipe, but few varying from the use of all three milks as the flavoring and moistening agent.

The version sent to The Star Ledger makes a large cake, easily filling a 9 x 13 inch baking pan, but its airiness depends greatly on the mixing process. For best results with this type of sponge, beat the batter well after each egg is added (there are 5) and then keep beating until the batter is light in color and doubles in volume, or thereabouts. The lighter the batter before the cake goes into the oven, the lighter the end result and the better the cake will be suited to accepting and absorbing all the liquid that comes later.

Some had doubts that nearly 2 cups of liquid would ever soak into this cake without making a giant mess of glop of the bottom of the pan, but such was not the case. Although the finished product - after all-night refrigeration - was certainly moist and dense, there was no milky residue at the bottom.

Topped with a dollop of sweetened cream, this cake easily handle a party with lots of guests. A little slice goes a long way, but its sure to please.

A word of caution: Maybe its our oven, but the cooking time was not the 30 min called for in the recipe. It was considerably shorter, so check the cake with toothpicks after about 20 min.

This would be an ideal cake to dress up with the summers bounty of fresh fruit, especially strawberries and blueberries. Icing isnt required, though the recipe calls for whipped cream all over the top. This cake is sweet enough without it. Just a drizzle of melted chocolate would be fine, or a simple dusting of powdered sugar.

Whatever the choice for toppings or decorations, make this cake. Its a keeper, especially with its history, for those who really love to make cakes".

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