- 18.25 oz. box yellow cake mix
- 1 c. water
- 3/4 c. Daisy® Light Sour Cream, divided usage
- 1 Tbsp. vegetable oil
- 4 large eggs
- 14 oz. can sweetened condensed milk
- 2 c. heavy whipping cream, divided usage
- 2 Tbsp. confectioner's sugar
- 1 Tbsp. cinnamon
Heat the oven to 325 degrees. Spray a 13×9" baking pan with cooking spray, dust lightly with flour; tap out extra flour; set aside.
In a large bowl, beat the cake mix, water, 1/2 c. light sour cream, vegetable oil and eggs on low speed for 3 seconds. Increase the speed to medium high; continue beating, scraping the bowl often, for an additional 2 minutes.
Pour the batter into the prepared pan. Bake for 25 to 30 minutes or until a wooden pick inserted into the center comes out clean. Remove the cake form the oven. Using a fork, poke holes over the entire cake.
In a 4 cup measuring cup, using a wire whisk, stir together the sweetened condensed milk, 1 c. heavy whipping cream and 1/4 c. light sour cream.
Slowly pour the milk mixture over the cake in the pan. Cover the cake and refrigerate for 1 to 1 1/2 hours or until the mixture is absorbed into the cake. Remove the cake from the refrigerator.
In a medium bowl, beat the remaining 1 c. whipping cream until soft peaks for (1 to 2 minutes). Slowly add the confectioners' sugar to the whipped cream. Continue beating, scraping the bowl often, until stiff peaks form (an additional 1 to 2 minutes).
Frost the top of the cake with the whipped cream mixture. Sprinkle the cake lightly with the cinnamon. Refrigerate the leftovers.