Tres Leches Cake

While on a high school spring break trip to Mexico last year we had this wonderful moist and creamy cake. I think it popped up once or twice in a week of buffet meals, Tim and I always searching it out. I made this last Sunday for dinner. It was fast, easy and so perfectly good! So good in fact that the leftover cake Tim took home that night never made it to the refrigerator. :) Plan ahead, this cake needs to be made the day before or at least six hours before you plan to serve it.

Tres Leches Cake

1Butter Yellow Cake Mix, prepared according to package directions in a 13x9 baking dish
1 can sweetened condensed milk
1 can evaporated milk
2 cups of heavy cream, divided
1/3 c. powdered sugar
1/2 tsp pure vanilla extract

As soon as the cake comes out of the oven, poke holes all over the cake with a meat fork. Allow to cool for a half hour or so.  In a separate bowl or pitcher mix the sweetened condensed milk, evaporated milk and one cup of the cream. Slowly pour or ladle the milk mixture over the cake until it is all in. Cover with plastic wrap and refrigerate for several hours or overnight.  Before serving, whip the remaining heavy cream until soft peaks form. Add the powdered sugar and vanilla and continue whipping to stiff peaks. Spread over the cake.  I served this with freshly sliced strawberries, but it is perfect served plain. Enjoy! Please be sure to keep this cake refrigerated.