1. In a medium bowl, mix together cake mix, sour cream, pudding mix, eggs, oil and milk. Beat for about 2 minutes or until light and fluffy. 2. Pour into a 13x9 pan that has been lightly greased and floured. 3. Bake at 325 for 30-40 minutes. (Check with a toothpick). 4. Let cool slightly, but while still warm, use a fork to poke holes all over the top of the cake. 5. While cake is cooling, whisk together the sweetened condensed milk, evaporated milk and 1 c heavy whipping cream. Then pour this over the slightly cooled cake. 6. Whip the other 2 cups of whipping cream until peaks form. Add in confectioners sugar and vanilla and beat well. Spread over the cake and refridgerate at least 4 hours. (Keep leftovers refrigerated as well.). 7. Cut into squares and sprinkle with a little cinnamon for garnish if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
