Beltane Tres Leches Cake

This refrigerator cake is white, cool, and rich enough to be tasty! Don't try to eat it with your fingers. Use plates and forks, because it's that moist. I do not recommend using this for the ritual, but for plain old Cakes and Ale, it works.

Tres Leches Cake

Makes 12 to 15 servings

One package (about 18 oz.) white cake mix, plus ingredients to prepare mix
one can (14 ounces) sweetened condensed milk
one cup milk
one cup (1/2 pint) whipping cream
one container (8 oz.) whipped topping, thawed
fresh fruit

1. Preheat oven to 350 degrees Fahrenheit. Spray a 13 by 9 by 2 inch baking pan with nonstick cooking spray.
2. Prepare cake mix according to package directions. Bake about 35 to 40 minutes or until cake is firm to the touch. Remove cake from oven; cool five minutes.
3. Meanwhile, combine sweetened condensed milk, milk and whipping cream in a four cup measure. Poke holes all around the warm cake, using a wooden skewer or toothpick. Slowly pour milk mixture evenly over top of holes on cake. Let cake cool 10 to 15 minutes more to absorb all liquid. Cover and refrigerate cake in pan at least one hour.
4. When cake is completely cool, spread whipped topping evenly on top. Cut into pieces and serve with fresh fruit. Keep cake covered and refrigerated.