Gluten-Free Tres Leches Cake

• 2 boxes (about 18 Oz. Each Box) Betty Crocker Gluten-free Yellow Cake Mix
• 6 whole Eggs
• 4 teaspoons Vanilla
• 1 cup Butter
• 14 ounces, weight Sweetened, Condensed Milk
• 12 ounces, fluid Evaporated Milk
• 1/2 cups Heavy Cream
• 1 pint Whipping Cream
• 3 Tablespoons Sugar
• 1 bottle (about 10 Oz. Or So) Maraschino Cherries

1. Cook both cake mixes together in a 13x9 pan according to the directions on the box.
2. (The mix will call for the eggs, vanilla, and butter included in the recipe.)
3. Turn cake out onto a rimmed platter and allow to cool.
4. Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a bowl with a spout or a pitcher.
5. When cake is cool, pierce the surface with a fork several times.
6. Slowly drizzle all but about 1 cup of the milk mixturetry to get as much around the edges of the cake as you can.
7. Allow the cake to absorb the milk mixture for 30 minutes.
8. Whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
9. Spread over the surface of the cake.
10. Cut into squares and serve each piece with a cherry on top.

eggs, vanilla, butter, milk, milk, heavy cream, whipping cream, sugar, so

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-tres-leches-cake/ (may not work)