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1
Heat oven to 350u00b0F (325u00b0F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.
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2
In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
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3
Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
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4
In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.
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5
Italian Meringue
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6
place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form.
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7
Combine 1 cup sugar, 1/4 cup water, and 1/4 teaspoon salt in a small saucepan. Cook over medium heat until sugar dissolves, stirring mixture frequently, and bring to a boil. Cook, without stirring, for 2 minutes or until a candy thermometer registers 238u00b0. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract. Place 1 cake layer on a plate; spread cake layer with 2 cups icing. Top with the remaining cake layer. Spread remaining icing over top and sides of cake.
