Literally meaning three milk cake, this Latin American cake is a super moist cake that will have you thinking about other ways you can flavor it and make it your own!
Technically I should not be calling this Tres Leche because I only used 2 kinds of milk, the eggnog and whipped topping. But the classic preparation uses sweetened condensed milk, evaporated milk and heavy cream, which is just a little fat overindulgence for me.
Besides, read the note at the end. If desired, use the same amount, in equal portions, of both canned kinds of milk mentioned above in lieu of the eggnog if you want to be classically correct. (Which, and I think you will agree, this sponge cake adaptation is far and away much tastier.)