I made this cake four times last week. That is how good it is! Basically every event I went to I brought it, also because it’s super easy. Just use yellow box cake mix and buy the three milks, and you’re good to go.
|The directions I used said to poke holes while the cake was still hot, but I don’t think it really mattered. Just make sure you get the holes evenly everywhere on the cake.
|Pour slowly or else you’ll make a mess…
|Someone got CREAM FACED!
1 box (1 lb 2.25 oz) yellow cake mix with pudding
1 cup water
1/3 cup vegetable oil
1 1/3 cup whipping cream
1 can (14 oz) sweetened condensed milk (not evaporated)
1 can (12 oz) evaporated milk
1 cup whipping cream
1 box of strawberries (optional)
1. Heat oven to 350°F. Grease 13×9-inch (3-quart) glass baking dish. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into baking dish. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
2. Meanwhile, in large bowl, mix sauce ingredients. Using long-tined fork or chopstick, pierce hot cake in baking dish every 1 to 2 inches. Slowly pour sauce mixture over cake. Refrigerate cake at least 3 hours to chill. (Cake will absorb most of sauce mixture.)
3. Before serving, in small bowl, beat 1 cup whipping cream until stiff peaks form. Spread over cold cake. Sprinkle with cinnamon and strawberries. Cover and refrigerate any remaining cake.