i first had this cake at a restaurant in Houston several years ago and loved it - one day it sounded so good so i looked online for a recipe - baking from scratch is not my forte so i decided to cheat - it turned out great - i've been making it ever since with the Duncan Hines box mix - even put it in a charity auction and it sold for $25 - my friends and family love it and it couldn't be easier
1Bake cake according to package directions in a 13x9 pan. In medium bowl mix the three milks until well blended. While cake is still warm, poke holes in cake about 3/4 in apart using the end of a wooden spoon.
2Pour milk mixture over warm cake and cool to room temperature. Top with Cool Whip and refrigerate at least 4 hours. Not a cake you want to eat warm. The longer it sits in the refrigereator the better.