Desperate Tres Leches Cake

1 box (18.25 ounces) plain yellow cake mix (see note), prepared according to package directions

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

1 cup whole milk

1 pint whipping cream

2 tablespoons powdered sugar

Fresh raspberries for optional garnish

Prepare the cake mix according to package directions, adding the ingredients specified on the box. Prepare a 9-by-13-inch baking pan and bake the cake, again according to the package directions, until done, about 30 minutes.

When cake is done, remove it from the oven. While the cake is still warm, using a toothpick or wooden skewer, prick the cake all over (about every ½ inch).

In a large glass measure, stir together the condensed milk, evaporated milk and whole milk and slowly pour over the top of the cake, making sure to distribute it evenly. (The cake should absorb all of the milk if it is poured slowly.)

Allow the cake to sit at room temperature for about 30 minutes to cool. Cover with plastic wrap or foil, and refrigerate for 30 minutes to an hour or until well-chilled.

Whip the cream, adding the powdered sugar slowly, until stiff peaks form, about 3 minutes using an electric handheld mixer. Spread the whipped cream over the entire cake and place back in the refrigerator for another hour to chill thoroughly or up to 12 hours before slicing and serving. Garnish with fresh raspberries if desired.

Serves 12.

Cook's note: For testing purposes, we used Duncan Hines yellow cake mix, which calls for eggs, oil and water to mix. Any plain-style yellow cake mix will do.

Nutrition values per serving: 440 calories, 26 g fat (12 g saturated), 46 g carbohydrates, trace amount fiber, 7 g protein, 103 mg cholesterol, 315 mg sodium.