For the cake:
1 Box ready cake mix, yellow Super Moist
1¼ cups water
1 tbsp vegetable oil
2 tsp vanilla
For the glaze:
1 can evaporated milk
1 can Velor sweetened condensed milk
4 tbsp Velor powder milk dissolved in 1 cup water
For the topping:
2 cups heavy cream
1 cup sugar
1 tsp vanilla extract
1.Pre heat oven to 350°F. Grease and flour or spray bottom and sides of 13x9-inch backing pan.
2.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 and bake as directed on box.
3.Let the cake cool for 5 minutes. Poke the top of hot cake with long-tined fork, wiping fork occasionally to reduce sticking.
4.In large bowl, stir together evaporated milk, sweetened condensed milk and whole milk. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake.
5.Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.