Instructions

• Preheat oven to 350°F. Prepare cake batter and bake as directed on the cake mix package for a 13x9-inch pan.
• Cool the cake in the pan for 10 minutes. After 10 minutes, use a large fork to pierce the cake surface at 1/2-inch intervals across the entire top.
• From the can of dulce de leche, measure and set aside 2 tablespoons for the drizzle. Place those 2 tablespoons in a small microwave-safe bowl and add 2 teaspoons water; stir until blended and set aside.
• In a blender, combine the remaining dulce de leche from the can, the 12 oz can evaporated milk, and 1/2 cup sour cream. Blend until smooth.
• Pour the blended milk/dulce de leche mixture evenly over the pierced cake in the pan. If needed, re-pierce the surface so the liquid is absorbed.
• Refrigerate the cake in the pan for 1 hour to allow the milk mixture to soak in and the cake to chill.
• Microwave the reserved dulce de leche and water mixture on HIGH for 10 seconds, then stir and let cool slightly.
• Spread 1 1/2 cups thawed COOL WHIP evenly over the chilled cake.
• Use a spoon to drizzle the warmed reserved dulce de leche over the frosted cake. Keep the cake refrigerated until serving.