Cereal Milk Tres Leches Cake

INSTRUCTIONS

• 1 Place cereal in a resealable plastic bag; seal bag. Using a rolling pin, roll over bag to crush cereal lightly. Mix crushed cereal, condensed milk, evaporated milk and 1/2 cup whole milk in large bowl. Refrigerate until ready to use.
• 2 Preheat oven to 350°F. Mix flour and salt in small bowl. Set aside. Beat egg yolks and 3/4 cup of the sugar in large bowl with electric mixer on high speed 5 minutes or until light and fluffy and doubled in volume, scraping sides of bowl occasionally. Gradually beat in 1/2 of the flour mixture, remaining 1/4 cup milk, vanilla, then remaining flour mixture on low speed until well blended, scraping sides of bowl occasionally.
• 3 Beat egg whites in clean large bowl with electric mixer on high speed 2 minutes or until soft peaks form. Gradually beat in remaining 1/4 cup sugar until stiff peaks form. Stir 1/3 of the egg white mixture into the batter until well blended. Gently stir or fold in remaining egg white mixture. Pour evenly into greased 13x9-inch baking pan.
• 4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Poke holes in warm cake with kitchen fork at 1-inch intervals, moving fork side to side to enlarge holes slightly. Pour milk mixture slowly over cake. (Milk mixture will be slowly absorbed by the cake.) Cool completely. Cover.
• 5 Refrigerate at least 3 hours or overnight for best results. Frost cake with whipped topping or Vanilla Whipped Cream. Sprinkle with additional cereal, if desired. Refrigerate until ready to serve.