A few weekends ago, we made Pioneer Woman’s Tres Leches Cake to cap off a Mexican-themed dinner. We left off the maraschino cherries, and set the whipped cream aside as an optional topping rather than icing the whole cake with it (though most people opted in). As one might guess from the 1:1 sugar:flour ratio and the tin of sweetened condensed milk, it was exceedingly sweet. (The only recipe I’ve ever used sweetened condensed milk in before is key lime pie, in which the lime juice counteracts the sweetness.) So, if you have a sweet tooth or twenty, this is right up your alley.