- Rating:
- Servings:
- 10 to 12
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 box White Cake Mix
- 1/2 cup Condensed Milk
- 2 cups Milk
- 2 cups Heavy Cream
Topping
- 1 cup Heavy Whipping Cream
- Granulated Sugar as needed
- Blueberries as needed
- Raspberries as needed
Directions
Prepare cake according to the package.
Pour the condensed milk, milk and heavy cream in a bowl and mix well. When the cake is done, transfer it to a cookie sheet or dish with sides. You need something with 4 sides to catch the excess milk mixture. While the cake cools, make holes in the cake, all over the top, using a large skewer. A meat carving fork will also work.
When the cake is completely cooled, slowly ladle the milk mixture over the top. Add enough of the mixture to fill the holes.
Place it in the refrigerator for 30 minutes. Pour a few more ladles of the milk mixture over the top of the cake. Be careful not to over soak the cake. Return to the refrigerator and chill for an additional 1½ hours. Meanwhile, make the whipped cream topping.
In a standing mixer fitted with a whip, or hand mixer, whip the cream and add the sugar to the desired sweetness.
To frost the cake, spread an even layer of the whipped cream across the top of the cake. Top with the fresh berries and serve. Refrigerate unused portion.
Note:
I like to garnish with one of Melissa’s delicious Dessert Sauces and some chocolate shavings.
