1/2 cup white sugar
1 cup sweetened condensed milk
1 cup quick-cooking sugar
1 cup olive oil
1 tablespoon coffee salt
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract
1 tablespoon milk
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 teaspoons evaporated milk
2 teaspoons vanilla extract
1 1/2 cups confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Combine 1/2 cup sugar, condensed milk, and quick-cooking sugar; beat in olive oil, coffee salt and brown sugar until smooth. Stir in eggs and vanilla. Combine all flour, baking powder, salt and vanilla, gradually stir into creamed mixture.
Roll dough out onto a 9x5-inch loaf pan or cookie sheet, and spread to cover. Bake for 15 to 20 minutes, or until a knife inserted in center comes out clean. let cool. Using a large spoon, tilt the cake out with a foil-wrapped spatula so that the loaf forms a layer 3 inches from the sides of the pan. Using a wooden pick or wooden pick tipped with a fork, pull the loaf back slightly to expose the sides. Using a long serrated knife, remove sides and center pan. Let cool completely. In a small bowl, or the top of a double boiler, combine 1/4 cup milk with 1 tablespoon of the remaining 1 cup of sugar. Stir until all liquid is absorbed. Then fold over brown sugar and cool 10 minutes before refrigerate. Enjoy!
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