This is unbelievably easy and delicious, especially if you use a cake mix, which I do. It is a traditional cake in Mexico and Nicaragua (not entirely sure of the origins, but I got it from an Argentinian friend who did say it’s not an Argentinian creation).
white or yellow cake mix
probably an egg or two, depending on the cake mix
1 can evaporated milk
1 can sweetened condensed milk
1 cup milk (preferably whole)
1 T. vanilla
Cool Whip or fresh whipped cream
Bake cake according to box instructions. I recommend the 13×9 pan. Let the cake cool in the pan.
Mix the three milks and the vanilla in a bowl and pour mixture over cooled cake.
Watch cake float and bobble. Rest assured that this is normal.
Refrigerate the cake for a few hours or overnight and before serving, add a layer of whipped cream to the top.
I’d throw some strawberries or peach slices on top.
Try not to eat the whole thing by yourself.

Posted by: constancecg