SHORTCUT TRES LECHES CAKE

SHORTCUT TRES LECHES CAKE 1 package butter recipe golden cake or yellow cake mix (regular size) 3 large eggs, room temperature 2/3 cup 2% milk 1/2 cup butter, softened 1 teaspoon vanilla extract TOPPING: 1 can (14 ounces) sweetened condensed milk 1 can (12 ounces) evaporated milk 1 cup heavy whipping cream WHIPPED CREAM: 1 cup heavy whipping cream 3 tablespoons confectioners' sugar 1 teaspoon vanilla extract Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine cake mix, eggs, milk, softened butter and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. In a 4-cup measuring cup, whisk topping ingredients until blended. Using a skewer, generously poke holes in top of warm cake. Pour milk mixture slowly over cake, filling holes. Cool 30 minutes longer. Refrigerate, covered, at least 4 hours or overnight. In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over cake.