Recipe and photo courtesy of Betty Crocker
1 box Betty Crocker SuperMoist yellow cake mix
1 1/4 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whole milk or evaporated milk
1 cup whipping cream
1 container Betty Crocker Whipped fluffy white frosting
strawberry slices – to garnish
Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13×9-inch pan.
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 the prepared pan.
Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Then poke the top of hot cake every 1/2 inch with long-tinned fork, wiping fork occasionally to reduce sticking.
In large bowl, stir together sweetened condensed milk, whole/evaporated milk and whipping cream. Carefully pour evenly over top of cake. Cover and refrigerate for about 1 hour or until mixture is absorbed into the cake.
Complete with the ready-made frosting, and garnish with slivered strawberries!