Making the cake is pretty straightforward so I didn't include any pictures of the cake-making part; it's just a matter of following the recipe and mixing together dry with wet ingredients. That being said, this cake is not hard but it does take more time than some cakes because of all the different layers/fillings/toppings etc.
You will want to boil one can unopened sweetened condensed milk (take off label) for three hours; you can do this a week before hand and let it sit in your pantry until you're ready to use it or do it the same day; that's what I did mostly because I forgot to plan ahead :). Allow it to cool(you can speed up cooling process by putting the can in a bowl with ice cold water and stick it in freezer for 15 minutes; don't forget the can is very hot so use an oven mitt when handling it).
In a small mixing bowl, add all three milks and stir to combine. You'll pour this over your baked cake that you've poked many times with a fork to allow the milk to seep into this spongy cake. I usually throw out about a 1/2 cup of this milk mixture.
½ c unsalted butter, softened
1 c sugar (or evaporated cane juice)
5 eggs, separated yolk from white
1 tsp vanilla
1 c white flour
½ c wheat flour (or 1 ½ c white flour)
1 tsp baking powder
1 c whole milk
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 can sweetened condensed milk (remove label from can, do NOT open can, place in pot with water and boil for three hours. Cool)
1 ½ - 2 c heavy whipping cream (I just whip up the entire pint because it's easier and if I don't want to put it all on I'll save it to eat with strawberries1 -2 Tbsp agave
½ tsp vanilla
Boil one can unopened sweetened condensed milk (take off label) for three hours; you can do this a week before hand and let it sit in your pantry until you're ready to use it or the same day. Allow it to cool(you can speed up cooling process by putting can in a bowl with ice cold water and stick it in freezer for 15 minutes).
Preheat oven to 350 degrees. Grease and flour a 9x13 pan(I use pam with flour spray). Cream butter and sugar until fluffy. Separate your egg yolks from egg white and add egg yolks and vanilla and mix. Add in flour and baking powder. Beat egg whites in a metal or glass bowl on high until light and fluffy. Add egg whites to sugar and flour mix and fold together until smooth. Pour the batter into the prepared pan and bake for about 30 minutes until a toothpick inserted in the center comes out clean. Put it in the fridge for 15 minutes then, once cool poke holes in the top of cake with fork. Blend milk fillings together and pour over the cake(I usually throw out about ½ c of the milk filling). Cover and refrigerate for 15 minutes. Cover with caramel from can. Cover with whipped topping. Refrigerate several hours, best if refrigerated over night.