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Most of the time it is just iced using the whipped cream icing. It's a traditional Mexican cake. My favorite thing to use is a white cake mix by Dunkin Hines with 4 Tbsp. of vanilla added to it. When the cake is baked and slightly cooled in the pan, I level it, let it cool in the pan completely and then pour the milk mixture on the cake (which is 1 can sweetened condensed milk, 1 can evaporated milk and 1 cup heavy cream mixed together). Use the whole thing and let the cake soak up the milks for about a minute or two, invert the cake on a plate or something with a lip so the milk doesn't run out everywhere and top it off with the whipped cream. Good luck.
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