1 Cake mix (yellow or white)
1 can evaporated milk
1 can sweetened condensed milk
1 can Nestle Mexican table Cream (Crema) if you can't find this you can use heavy cream instead
Make cake in 9 x 13" pan according to directions on the box.
Heat all 3 milks together in a sauce pan, and bring to a scald. Let cool.
Once cake and milks are cooled, poke holes throughout the cake w/ a fork.
Slowly pour or spoon the cooled milk mixture evenly over the cake.
Refrigerate for about an hour or so until all the milk is good and absorbed.
Frost cake w/ Real Whipped Cream and refrigerate several hours or overnight.
**I like to use real whipping cream, just very slightly sweetened as the cake is already sweet enough*