This recipe comes from Pampered Chef Season’s Best Spring/Summer 2005 book.  It is an incredibly moist cake and awesome served with strawberries.  Great and easy dessert to make ahead!

Tres Leches Cake

1 pkg (18.25 oz) white cake mix
3 eggs
1 1/4 cup water
1 can (12 oz) evaporated milk
8 0z sour cream
1/2 cup sweetened condensed milk
1 tsp vanilla
8 oz frozen whipped topping

1. Preheat oven to 350. Spray 9″x13″ pan with cooking spray. Combine eggs, cake mix, and water; whisk  until well blended. Spoon batter into pan. Bake 35-45 minutes or until toothpick comes out clean. Cool cake completely.
2. Poke holes all over top of cake using fork or chopstick.
3. Combine evaporated milk, sour cream, condensed milk and vanilla; whisk until well blended. Slowly pour milk mixture evenly over cake; let stand 5 minutes or until mixture is completely absorbed into cake.
4. Spread half of the whipped topping over cake. Refrigerate 30 minutes or until ready to serve.  Serve with strawberries.

Optional: Garnish with cinnamon and/or toasted almonds.