Method:

• Heat oven to 3500F or 3250F for dark or non-stick pan. Lightly grease, or spray with non-stick cooking spray, bottom only of 9x13-inch (23x33 cm) rectangular pan.
• 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.
• Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in centre comes out clean. Let stand 5 minutes. Poke top of hot cake every ½-inch/1.25 cm with long-tined fork, wiping fork occasionally to reduce sticking.
• 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.