Eggnog Tres Leches Cake

1 (15 oz) Betty Crocker White Cake Mix
4 eggs
1/2 c oil
1/2 c water
1 c eggnog
8 oz evaporated milk
14 oz sweetened condensed milk
1 pint heavy cream
1 c powdered sugar

Preheat oven to 350 degrees.  In a stand mixer, beat together the cake mix, eggs, oil and water.  Pour this batter into two 9-inch cake rounds that are generously sprayed with nonstick baking spray.  Bake for 24-29 minutes in a preheated oven.  Remove and cool completely in the metal cake pans.  Once cool, tip one of your cakes gently out of the metal pan, then use a sharp knife to slice the rounded top portion of the cake.  Return the leveled cake to the cake pan.  Drizzle the eggnog over the cake rounds - a half a cup of eggnog should be drizzled over each cake.  Then, drizzle the evaporated milk, followed by the condensed milk.  Make sure you drizzle the milks over the entire cakes.  Set cakes uncovered to allow the milk to seep into the cakes, about 30-45 minutes.  Whip the whipping cream with the powdered sugar until stiff peaks form.  Remove the cakes from the fridge.  Invert the leveled cake onto a serving dish.  Add whipped cream to the top of the cake, then gently invert the second cake on top of the frosted layer.  Frost with the remaining cream.  - Recipe from CheekyKitchen on Tablespoon.com