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1
For the milk mixture: Pour condensed milk into large microwave-safe bowl and cover tightly with plastic wrap.
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2
Microwave on low power, stirring and replacing plastic every 3 to 5 minutes, until slightly darkened and thickened, 9 to 15 minutes.
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3
Remove from microwave and slowly whisk in evaporated milk, 1 cup cream, and 1 tsp vanilla.
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4
Let cool to room temperature.
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5
For the cake: Adjust oven rack to middle position and heat oven to 325 degrees.
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6
Grease and flour 13 by 9-inch baking pan.
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7
Whisk flour, baking powder, salt, and cinnamon in bowl.
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8
Heat butter and milk in small saucepan over low heat until butter is melted; set aside off heat.
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9
With electric mixer on medium speed, beat eggs in large bowl for about 30 seconds, then slowly add sugar until incorporated.
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10
Increase speed to medium-high and beat until egg mixture is very thick and glossy, 5 to 7 minutes.
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11
Reduce speed to low and slowly mix in melted butter mixture and 2 tsp vanilla.
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12
Add flour mixture in three additions, scraping down bowl as necessary, then mix on medium speed until fully incorporated, about 30 seconds.
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13
Using rubber spatula, scrape batter into prepared pan and bake until toothpick inserted into center comes out clean, 30 to 35 minutes.
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14
Transfer cake to wire rack and let cool 10 minutes.
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15
Using skewer, poke holes at 1/2-inch intervals in top of cake.
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16
Slowly pour milk mixture over cake until completely absorbed.
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17
Let sit at room temperature 15 minutes, then refrigerate uncovered 3 hours or up to 24 hours.
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18
For the frosting: Remove cake from refrigerator 30 minutes before serving.
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19
With electric mixer on medium speed, beat 1 cup heavy cream, corn syrup, and 1 tsp vanilla to soft peaks, 1 to 2 minutes.
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20
Frost cake and slice into 3-inch squares.
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21
Serve.
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22
(The assembled cake can be refrigerated for up to 3 days.
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23
).
