Tres Leches

This one's for all the milk lovers out there!  Seriously, I did not have any time to take pictures of this awesome cake.  Fortunately, I will be making the cake for Albert's birthday, so I'll have another chance to take pics. Here is a pic I found online:

Tres Leches is a hispanic dish.  It's called tres leches because it is soaked with three types of milk: whole milk (we already know it's fatty), evaporated milk and condensed milk.  In my cake, I took the liberty of adding a fourth milk.  Caramel.  So I guess, this is no longer tres leches but quatro leches.

This cake is for those with a sweet tooth.  It's creamy, moist, and by no means light.  This will definitely give anyone the "itis" (thanks, Dave Chapelle)

INGREDIENTS
one can of condensed milk
one can of evaporated milk
1 1/2 cup of whole milk
1 cup sugar
1 jar of caramel: the kind you can stick in a microwave for about a minute to heat it up
yellow or white cake mix
1 1/2 cup of heavy whipping cream
1 tbsp of vanilla extract

1.  Set the oven to whatever the box mix says, and follow the instructions on the box.
2.  Take the cake out of the oven and let it cool.  Once it's cooled, poke holes in it with a fork.  Poke the holes all the way to the bottom, you really want the cake to absorb the milk.
3.  In a separate bowl, mix the three milks
4.  Pour the mixture onto the cake.  ALL OF IT!! Don't worry, the cake will absorb it all!!!
5.  let the cake stand for about an hour.
6.  heat the caramel in the microwave (follow the directions on the jar) and pour it all on top of the cake.  (this is still not the icing
7.  In a separate mixing bowl, whip the whipping cream, sugar and vanilla extract into submission-- or until you get soft peaks. (This is your icing)
8.  Ice the cake and enjoy!!

Mind you, this is one of those cakes that get better the next day.  This cake mist also be refrigerated!!!