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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 350ºF. Grease and four a 13x9 inch baking pan. | 2. In a large bowl, combine cake mix, water, oil, vanilla, and eggs. Beat on low for 30 seconds then on medium for 2 minutes, scraping bowl occasionally. Pour into prepared pan. | 3. Bake 33 to 38 minutes or until edges are golden brown and tooth pick inserted in the center comes out clean. | 4. Let stand 5 minutes then poke the hot cake every 1/2 inch with a long-tined fork. Wipe the fork occasionally to reduce sticking and tearing. | 5. In a large bowl combine milks and cream. Carefully pour the mixture evenly over the top of the cake. Cover and refrigerate about 1 hour or until all liquid is absorbed. | 6. Frost cake as desired. Garnish with strawberry slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow cake mix white supermoist	1	box	box	-	-	-	-
water	1 1/4	1/4		0.0	0.0	0.0	0.0
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
egg	4			286.0	1.44	25.12	19.02
milk	1	can	sweetened condensed	827.5862	19.934	8.2399	85.7811
milk	1	cup		148.84	11.6632	7.686	7.9788
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
fluffy white frosting	1	container	whipped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.