I was at a friend’s Cuban Restaurant and had this cake (three milks) AWSOME! I wanted to replicate the cake in an easy way; many years ago my mother bought me a Betty Crocker book, lowenbehold the recipe for this cake was in the book. Here is my version, I made a few changes. I take horrible photo's :)
1Heat oven to 350°F. Grease bottom only 13x9-inch pan with shortening or spray bottom with cooking spray.
2In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
3Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes.
4In large bowl, mix 1 cup whipping cream, the whole milk, condensed milk. Pierce top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Carefully pour mixture evenly over top of cake. Cover and refrigerate about 3 hours or overnight .
5In a large bowl, mix the cool whip, vanilla and rum (if using)
6Just before serving frost cake with cool whip mixture. Sprinkle with the finely chopped pecans. Store covered in refrigerator.