Bake for 30 minutes, or until cake has lost its jiggly center and springs back when touched.
Let cool to room temperature.
Mix the 3 milks.
Poke cake full of holes. A chopstick works great for this. Don't skimp on the holes; that's what allows the cake to absorb the milks.
Pour the milk mixture over the cake slowly, until it's absorbed the liquid.
Refrigerate until ready to serve.
Serve as desired. If you're serving company, you might cover the cake with whipped cream and fruit; you might just drizzle heavy cream over each serving; you might puree a carton of frozen strawberries and use that as a base to serve slices on.