Note: This cake needs to be refrigerated overnight for best results.
For the cake:
1 box of vanilla cake mix
Milk and eggs according to the instructions on the box
For the Nutella mixture:
1 14 oz. can of condensed milk
1 14 oz. can of evaporated milk
1 cup of heavy cream
1/4 cup of Nutella
For the merengue topping:
5 egg whites
1 1/4 cup of sugar
13x9 inch pan
Measuring cups and spoons
Preheat the oven to 350 degrees. Grease the 13x9 inch pan and spray with cooking spray. Follow the instructions on the cake mix box and allow the cake to cool when it comes out of the oven.
In a large bowl, combine the three milks and Nutella and whisk until combined. Set aside. Carefully poke holes in the cake with a butter knife all over the surface of the cake. Make sure you do not poke holes through the pan if it is a disposable aluminum pan because the Nutella mixture will soak through. (Trust us, we have been there!) Do not be afraid to poke holes in the cake. Once the cake is decorated with the whipped cream, you will not see the holes. You need plenty of holes so the Nutella mixture could soak through the cake.
Once you are done stabbing the cake, drizzle all of the Nutella mixture over the top, making sure it seeps through the sides of the cake. The wetter the better! Place in the fridge and let it sit over night. The next day, make the whipped topping by whisking the cold egg whites on high speed and adding the sugar until stiff peaks form. Then spread it over the top of the cake. Garnish with some Nutella.