Tres Leches Cake

Without a doubt, my favorite cake on earth.

I make it every single year for my birthday and I eat way too much of it, then I complain that I've eaten too much and feel like a pig and then put it off for another year and then it comes around again and I complain again.  It's a vicious cycle but I can't seem to break my hold on it.

If you've never tried it you will kick yourself once you have because truly, yummy doesn't even begin to describe it, it's like a party going off in your mouth.

Everytime I've made it for family or friends, the recipe has been requested.

So here it is......oh and by the way, I don't use the whipped topping, it is a bit too sweet for me, I just whip up some heavy whipping cream, add a tiny bit of sugar OR you can omit it and spread that on top of the cake.  Oh boy, now I'm wanting more....I'm out of here.

TRES LECHES CAKE

1 package white cake mix, plus ingredients to prepare mix
1 can (14 ounces) sweetened condensed milk
1 cup milk
1 cup (1/2 pint) whipping cream
1 container (8 ounces) whipped topping, thawed

Preheat oven to 350F. Spray a 13x9x2-inch baking pan with nonstick cooking spray.

Prepare cake mix according to package directions. Bake about 35 to 40 minutes or until cake is firm to the touch. Remove cake from oven; cool 5 minutes.

Meanwhile, combine sweetened condensed milk, milk and whipping cream in a 4-cup measure. Poke holes all around the warm cake, using a wooden skewer or toothpick.

Slowly pour milk mixutre evenly over top of holes on cake.

Let cake cool 10 to 15 minutes more to absorb all the liquid. Cover and refrigerate cake in pan at least 1 hour.

When cake is completely cool, spread whipped topping evenly on top.

Cut into pieces and serve with fresh fruit. Keep cake covered and refrigerated.