4 eggs
3/4 cup milk
1 stick (1/2 cup) real butter, not margarine, melted
1 quart heavy whipping cream, divided
1 (12 oz.) can evaporated milk such as Pet or Carnation
1 can sweetened condensed milk such as Eagle Brand
1/4 cup confectioner's sugar
Preheat oven to 350*.
Spray a 9x13 baking pan or glass dish with cooking oil spray. Set aside.
In a medium mixing bowl prepare cake batter using the boxed cake mix, melted butter, 4 eggs and 3/4 cup milk. Mix with electric mixer for 3-4 minutes until well combined and thickened. Pour into prepared pan and bake for time recommended on the box, or until a pick comes out clean when inserted in the center of the cake and cake springs back when touched. Don't over bake. Place on cooling rack.
While cake is baking, combine 2 cups of whipping cream, the evaporated milk and the sweetened condensed milk in a medium bowl. Stir to mix well. As soon as you remove the cake to the cooling rack, slowly pour the milk mixture over the hot cake until all is used. The cake will absorb all the milk as it cools.
Continue cooling on wire rack to room temperature, then prepare the whipped cream.
In a medium mixing bowl, using clean beaters, beat the remaining 2 cups of whipping cream until slightly thickened. Stop the mixer and add 1/4 cup confectioner's sugar. Start mixer on lowest speed until combined then increase speed and mix until the whipped cream is thickened to your taste. Spoon onto prepared, cooled cake and spread evenly. Cover with a well fitting lid or cover tightly with foil and refrigerate until well chilled. Serve cold and keep any leftovers refrigerated.
This is my granddaughter Emmy's favorite cake.
*Notes: You can use any cake mix for this, including white or even chocolate. I have made my own version of this with a white cake mix and added cream of coconut with the milk mixture that you pour over the cake, then added shredded coconut on top of the whipped cream topping. I'm sure many other combinations can be made by using a little imagination.
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