Tres Leches Cake... (For My Calls. Happy Sweet 16!)

CAKE
6 Eggs (Separated)
2 Cups Sugar
2 Cups Flour
1/2 tsp Salt
2 tsp Baking Powder
1/2 C Whole Milk
1 Tbsp Mexican Vanilla

TOPPING
2 14 oz  Cans Sweetened Condensed Milk
1 12 oz Can Evaporated Milk
2 Cups Heavy Whipping Cream
(1 1/2 C Caramel Ice Cream Topping)
(1 tsp Cinnamon)

In a large mixing bowl add egg whites.  (Place egg yolks in a small bowl.)  With a hand mixer beat the egg whites until foamy.  Add sugar.  Add egg yolks.  Add flour, salt, baking powder, milk and vanilla.  Scrape sides and mix well.  Pour into a greased and floured 13x9x2 pan.  Bake at 350 for 30-35 minutes.  While baking, place the sweetened condensed milk, evaporated milk and whipping cream in a blender.  Blend well.  Remove 2 Cups of milk mixture and ADD caramel and cinnamon.  Mix or blend well, cover and refrigerate until ready to serve cake.  When the cake is done, Toothpick inserted comes out clean... let cake cool for about 10 minutes.  Poke holes all over cake with skewer.  S L O W L Y... pour remaining milk mixture (NOT the part with the caramel and cinnamon) all over the cake.  It will sink in slowly.  Use ALL the mixture!  Let the cake sit until room temperature, cover and refrigerate.  Chill 6 hours or overnight.  Serve with reserved milk/caramel/cinnamon mixture and whipped cream.  MMMMmmmmm....

(I entered into a quest for the perfect Tres Leches Cake for McCall, per her request for a 16th birthday dessert!  We came pretty close to perfect with this "tweaked" recipe...)