1 1/2 cups flour
1 tsp. baking powder
1/2 cup butter or margarine, softened
1 cup white sugar
1 tsp. vanilla
1 cup half n half cream
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
2 cups heavy whipping cream
3/4 cup sugar
1/2 tsp. vanilla
Sift together flour and baking powder and set aside. Cream butter and white sugar together in a medium bowl. Add eggs and vanilla and beat well. Add flour mixture slowly and mix well. Pour into a greased 9"x13" baking pan. Bake at 350° for 30 minutes. Pierce numerous times with a fork and then cool.
Mix half n half, condensed milk, and evaporated milk together in a medium bowl. Pour over cooled cake. In a medium bowl, whip cream, sugar, and vanilla until soft peaks form. Spread over top of cake. Refrigerate.
Note: This is a Mexican dessert we have come to love. You may use Cool Whip instead of whipping cream for the frosting, but I have discovered it is not nearly as good. The cream makes the difference for us.