Tres Leches Boston Cream Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) package white cake mix
1 1/3 cups buttermilk (I use regular milk with 1 tablespoon and 1 teaspoon white vinegar)
2 tablespoons vegetable oil
3 egg whites
1 cup heavy cream
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) can evaporated milk (you may want to use more)
1 cup half-and-half
1 (12 ounce) package semi-sweet chocolate chips

Preparation

Preheat oven to 350\u00b0. Grease bottom of a 13- x 9-inch baking dish. Beat first 4 ingredients with an electric mixer at low speed 30 seconds, then at medium speed 2 minutes, scraping bowl occasionally.
Pour batter into pan, and bake at 350\u00b0 for 25 to 30 minutes or until edges are golden brown and a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes. Pierce top of cake multiple times using a small wooden pick. (I have made the cake both with leaving it in the pan and adding the milks and icing and I have also gently taken it out of the pan and poured the milks on and then poured on the icing.).
Combine cream, condensed milk, and evaporated milk in a small bowl; gradually pour and spread over warm cake, about 1/4 cup at a time, allowing mixture to soak into cake before pouring more. Let stand 2 hours; cover and chill overnight.
Bring half-and-half to a boil. Pour into a medium bowl with chocolate chips, whisking constantly until mixture is smooth. Pour evenly over chilled cake. (If leaving the cake in the pan, the chocolate topping comes out a bit thicker than if you remove the cake from the pan. If you frost the removed from the pan, much of the icing ends up on the tray around the bottom of the cake which was ok because some people in my family love chocolate and they were able to scoop it up and add extra to their pieces!).