This is a variation of Betty's Recipe. It is best to make it a day in advance so the milks can soak in .
1 box white or yellow cake mix
1 1/4 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 can evaporated milk, coconut milk, or 1 cup whole milk
For topping
2 cups heavy whipping cream
¼ cup sugar
2 tsp vanilla
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of a 13 x 18 jelly roll pan. (Also known in my house as a cookie sheet)
- In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 18 to 20 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with a serving fork, wiping fork occasionally to reduce sticking.
- In large bowl, stir together sweetened condensed milk, and evaporated milk. Carefully pour evenly over top of cake. Cover; refrigerate at least 1 hour, or overnight when possible to allow mixture to be absorbed into cake.
- Frost with whipped cream or Cool whip frosting
- Top with toasted coconut, fresh fruit, or cinnamon.
Used the vanilla pudding, milk and whipped topping frosting and served with fresh strawberries
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