Carve some sweet powder with this overflowing tres leches-frosted bundt cake.
2 tablespoons butter
1 cup sugar
1 cup milk
2 cups flour
1 tablespoon baking powder
For the filling:
1 can sweetened condensed milk
1/2 cup butter, room temperature
1/2 cup heavy cream
1 1/4 cups powdered milk, divided
Preheat oven to 350 degrees.
In a blender, beat the eggs, butter, sugar and milk. Pour into a bowl and sift in the flour, mixing well.
Gently add the baking powder. Pour the batter into a greased Bundt cake pan. Bake for 30 minutes.
Using a mixer, combine the can of condensed milk with the room-temperature butter.
Add the heavy cream, mix well and gradually add 3/4 cup powdered milk.
Remove cake from Bundt pan, and fill the center with the condensed milk mixture, spreading the rest overtop of the cake. Sprinkle with the remaining 1/2 cup powdered milk.