Ingredients:

  • 1 box (15.25 oz) white cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 8 oz whipped topping, thawed
  • Fresh berries for garnish

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Combine cake mix, water, oil, eggs, and sour cream in a bowl. Beat until the batter is smooth and ivory-colored.
  3. Pour batter into the pan and bake for 30 minutes, or until the cake springs back when touched in the center.
  4. Allow the cake to cool for 15–20 minutes.
  5. Using a wooden skewer, poke holes roughly 1 inch apart across the entire surface, reaching 2/3 of the way through the cake.
  6. Whisk together sweetened condensed milk, milk, and vanilla extract.
  7. Slowly pour the mixture over the cake, ensuring it fills the holes.
  8. Refrigerate for at least 4 hours, preferably overnight.
  9. Spread the thawed whipped topping in an even layer across the chilled cake and garnish with fresh berries.