Servings: 12

Cake: subheading: Cake:
1 Plain Yellow Cake Mix  (18.25 oz) 1 Plain Yellow Cake Mix  (18.25 oz)
1 pkg Vanilla Instant Pudding (3.4 oz.) 1 pkg Vanilla Instant Pudding (3.4 oz.)
1 c. Milk 1 c. Milk
1 c. Oil 1 c. Oil
4 large Eggs 4 large Eggs
Non-stick Spray Non-stick Spray
 
Milk Syrup: subheading: Milk Syrup:
1 can Sweetened Condensed Milk (14 oz.) 1 can Sweetened Condensed Milk (14 oz.)
1 can Evaporated Milk (12 oz.) 1 can Evaporated Milk (12 oz.)
3 c. Heavy Cream 3 c. Heavy Cream
1 tsp. Vanilla 1 tsp. Vanilla
 
Meringue: subheading: Meringue:
2 Egg Whites 2 Egg Whites
1 c. Sugar 1 c. Sugar
2 Tbsp. Lime Juice 2 Tbsp. Lime Juice

Preheat oven to 350F.
Put milk, oil and eggs in mixer and beat until mixed.
Add cake mix and pudding mix. Beat 30 seconds on low to incorporate dry ingredients. Scrap down sides.
Beat 2 minutes on medium-high, scraping when necessary. Batter should be smooth.
Pour evenly into greased 13x9 pan.
Bake for 32 to 35 minutes, until golden brown and tester comes out clean. Cool at least 2 hours.
Mix together Milk Syrup ingredients.
Poke holes in top of cake with end of spoon or skewer. The holes should completely cover the cake.
SLOWLY pour milk over the cake, seeping into the holes.
On top of a double boiler, beat egg whites until frothy.
Continue beating while adding sugar, a little at a time, until incorporated and stiff peaks form.
Beat in lime juice.
Spread over cake and chill at least 1 hour.

The milk syrup and meringue were from the home recipe of "Marie" in Guatemala, someone I met online. She would boil half of the milk mixture, then add the other cool half before pouring it over the cake. Coll the cake 2 hours before topping with meringue if you do this.  The milk syrup and meringue were from the home recipe of "Marie" in Guatemala, someone I met online. She would boil half of the milk mixture, then add the other cool half before pouring it over the cake. Coll the cake 2 hours before topping with meringue if you do this.