In a saucepan, combine the raspberries, sugar, and lemon juice. Cook at medium/low heat, stirring as needed until raspberries break down and begin to thicken. Once they thicken and reduce, mix the cornstarch with cold water until it’s smooth. Mix in vanilla. Pour into simmering raspberry compote. Stir continuously for the next 30-40 seconds. It should become very thick. Remove from heat and let cool in the refrigerator.

In a small saucepan bring 2/3 c of water to a boil. In a bowl or measuring cup add 5 tbsps. of raspberry jello. Once water boils, mix with the jello. Stir well and let cool at room temperature. Just make sure it doesn’t set. Once liquid jello is cool, finish mixing. In a large, chilled bowl, pour in 2 c of heavy cream, ½ c powdered sugar and dissolved raspberry jello. With an electric handheld mixer start mixing at medium/ low speed. After a minute when the mixture starts to thicken, turn the speed up slightly. Continue mixing until the topping looks like a thick, but smooth frosting. Transfer to a covered container and chill for 2 hours.

Preheat oven to 350ºF. Spray a heart shaped baking pan with baking spray. Set it aside.

Mix and then sift the flour, cocoa powder, cinnamon, and baking powder into a bowl. Set it aside. In a large bowl, and using an electric mixer, whip the egg whites until frothy and white. With the mixer running on low, gradually add the sugar and beat until loose peaks form and it looks glossy. Beat in the egg yolks one at a time, blending well after each addition.

Now mix in the dry ingredients and milk, alternating each ingredient. Mix in 1/3 of milk, then mix in 1/2 of flour, mixing well after each addition. More milk, then the other half of the flour. You will finish with the last of the milk. Mix just until incorporated, do not over mix.

Pour the batter into the prepared pan and bake for 22 to 26 minutes or until knife or cake tester inserted comes out clean.

In the blender, combine the evaporated milk, heavy cream, sweetened condensed milk, vanilla, and Mexican chocolate. Blend on high until smooth.

You need a serving platter with sides to accommodate the sauce that will run off. Place warm cake on the serving platter. Pierce the top of the cake all over with a thick skewer. When preparing 13×9 cake, leave the cake in the pan and pierce as instructed.

Pour the chocolate tres leches milk carefully over the cake around the holes. I use about 2/3 of the milk and it yields a very moist cake. Keep the extra milk in case someone wants more later.