Make It
Step 1
Preheat oven to 350° F. Grease and flour 13 x 9-inch baking pan.
Step 2
Whisk eggs in medium bowl. Add ½ cup horchata, vanilla extract and almond extract; whisk to combine. Set aside.
Step 3
Combine flour, sugar, baking powder, cinnamon and salt in large mixer bowl. Gradually beat in butter, a few pieces at a time, until mixture is crumbly (should be size of peas).
Step 4
Add half of the egg mixture and beat for about 1 minute on medium-high speed until thick and smooth. Add remaining egg mixture and beat for about 30 seconds or until creamy. Spoon into prepared pan.
Step 5
Bake for 30 to 35 minutes or until wooden pick inserted in cake comes out clean. Cool on wire rack while making sauce.
Step 6
Combine sweetened condensed milk and remaining ½ cup horchata in medium bowl. Poke holes all over cake with wooden skewer or chopstick; pour over cake allowing sauce to sink in. Top with whipped topping; refrigerate for 1 hour. Dust with cinnamon before serving.
Ingredients
More Sweet & Creamy Eats
