Prepare the Cake

In a bowl, sift together flour and baking powder.

Mix Dry Ingredients

In another bowl, cream butter and granulated sugar until fluffy. Add eggs one at a time, mixing well.

Add the dry ingredients to the wet mixture, alternating with the milk. Mix until smooth.

Pour batter into prepared dish and bake for 30-35 minutes.

In a bowl, mix sweetened condensed milk, evaporated milk, and whole milk.

Once the cake is baked and cooled, poke holes in it and pour the milk mixture over the cake. Refrigerate.

In a saucepan, combine water, butter, and sugar. Bring to a boil. Add flour and mix until dough forms.

Remove from heat, let cool slightly, then add eggs one by one, mixing until smooth.

Heat oil in a deep pan to 375°F (190°C).

Pipe dough into hot oil in long strips and fry until golden brown. Drain on paper towels.

Mix sugar and cinnamon together. Roll churros in the mixture.

Preheat the oven to 350°F (175°C) and melt butter in a saucepan.

Once melted, mix in the granulated and brown sugar. Add eggs and vanilla, mixing well.

Stir in flour, cocoa powder, and cinnamon until just combined.

Pour into a greased brownie pan and bake for 20-25 minutes.

Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar in a bowl.

Press the mixture into a pie dish to form a crust.

In another bowl, mix sweetened condensed milk, lime juice, lime zest, and eggs until smooth.

Pour the filling into the crust and bake for 15 minutes.