Recipe from my coworker, Marisol.
1 box yellow cake mix
3 large eggs
1 cup milk
1/3 cup softened butter
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 can (7.6 oz) Nestle table cream
2 tsp vanilla extract
16 oz heavy whipping cream
1 tsp vanilla extract
2 tbsp sugar
1. Follow directions on the box to make the cake in a 9x13 pan, but use milk instead of water.
2. When the cake has cooled, use an ice pick or meat thermometer to poke little holes all over the cake. The more holes the better!
3. Mix all of the milk mixture ingredients together in a blender. Pour or spoon the mixture all over the cake slowly, allowing it to soak into the holes. Refrigerate the cake.
4. Mix heavy whipping cream in a stand mixer on medium speed. Add vanilla extract and sugar and beat on high until stiff peaks form. Spread whipped cream generously on top of the cake.
Cake with MANY holes. The more holes the better!
This is what the canned milks/creams look like. You might have to look in the Mexican foods section for the "table cream."
(after pouring the milk mixture on)
(whipped cream topping!)