Meal Solutions

save to my recipe box

Ingredients:

• 1 (18.25 oz) box Hy-Vee extra moist yellow cake mix
• 1 1/4 c. water
• 1 tbsp Hy-Vee canola oil
• 2 tsp Hy-Vee vanilla
• 4 Hy-Vee large eggs
• 1 (14 oz) can Hy-Vee sweetened condensed milk
• 1 c. Hy-Vee fat-free evaporated milk
• 1 c. Hy-Vee whipping cream
• 1 (16 oz) container frozen Hy-Vee whipped topping, thawed
• Strawberry slices, for garnish

All you do

1. Preheat the oven to 350 degrees (325 degrees for dark or nonstick pan). Spray the bottom and sides of a 9-by-13 inch pan with non-stick cooking spray.
2. In a 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.
3. Bake 30 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke the top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
4. In large bowl, stir together sweetened condensed milk, 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.
5. Spread whipped topping onto cake and garnish with sliced strawberries.
6. Store leftover cake in the refrigerator.