Q: Can I make this with a homemade cake?
A: Absolutely! Use your favorite vanilla or yellow cake recipe (baked in a 9×13 pan). Just ensure it’s sturdy enough to hold the syrup without crumbling.
Q: Why do I need to poke holes?
A: Those holes let the milk syrup penetrate deep into the cake, transforming it from ordinary to impossibly moist—almost like a tres leches, but richer.
Q: Can I use fresh whipped cream instead of Cool Whip?
A: You can, but it won’t hold up as long. For stability, whip 1½ cups heavy cream with 3 tbsp powdered sugar and 1 tsp vanilla to stiff peaks, then fold into pudding. Eat within 24 hours.
Q: My cake got soggy—what happened?
A: Likely too much syrup or not enough chilling time before adding the topping. Stick to the 1-cup total syrup and let it set!
A Slice of Comfort, Whenever You Need It
Continued on next page
