I’m starting WGU Computer Science tomorrow with 46 CUs transferred in and 70 left.
My goal is to finish in one six-month term. I know that’s a lot, but I can put in serious time.
Has anyone finished around 70 CUs in one term? Which classes slowed you down the most, and how many hours a week were you studying?
Preheat the oven according to the instructions on the cake-mix box.
Coat a 9-by-13-inch baking dish with nonstick spray.
Prepare the batter using the eggs, oil, and water listed on the package.
Add a teaspoon of vanilla if you want the flavor to feel a little more homemade, although once the milk mixture goes in, nobody will know either way.
Pour the batter into the prepared dish and bake it according to the package instructions.
The cake is ready when the top is lightly golden and a toothpick inserted into the center comes out clean.
Let it cool for about 20 to 30 minutes.
That is the hardest part.
And technically, the oven did most of it.
Warm the whole milk until it is hot but not boiling.
Place the dulce de leche in a large bowl.
Slowly pour in the warm milk while whisking until the dulce de leche becomes smooth and pourable.
Add the evaporated milk, sweetened condensed milk, vanilla, and a small pinch of salt.
Whisk until everything is completely combined.
The mixture should be creamy, smooth, and light caramel in color.
It will look like an unreasonable amount of milk.
That is because it is.
That is also why the cake is so good.
Use a fork or skewer to poke holes all over the cooled cake.
Do not poke six tiny holes and decide the job is finished.
Commit.
Cover the entire surface.
The milk needs somewhere to go.
Slowly pour the four-milk mixture over the cake, pausing occasionally to let it absorb.
If the cake begins looking emotionally overwhelmed, stop pouring for a few minutes and let it catch up.
You may not need every last drop immediately.
Refrigerate any remaining mixture and add more once the first round has soaked in. You can also save the extra to spoon over individual slices later.
Cover the cake and refrigerate it for at least four hours.
Overnight is even better.
This may be the lazy recipe, but the soaking time is not negotiable.
You can take shortcuts.
You cannot rush milk into a cake before it is ready.
Spread one large container of thawed whipped topping over the completely chilled cake.
Dust it lightly with cinnamon.
Add strawberries, cherries, or a dulce de leche drizzle if you want it to look like you worked harder.
Done.
No shame.
No apology.
Nobody cares.
Pour the cold heavy whipping cream into a chilled bowl.
Add the powdered sugar and vanilla.
Beat until the cream forms medium-stiff peaks.
Spread it evenly over the chilled cake.
Homemade whipped cream only takes a few extra minutes, and honestly, it tastes more genuine.
It is lighter, fresher, and less sweet than prepared whipped topping.
The store-bought topping is perfectly fine when speed is the priority.
But when you have five extra minutes and a mixer, make the real whipped cream.
The cake can come from a box.
The whipped cream is where you can pretend you are elegant.
Dust the top lightly with cinnamon.
Drizzle warmed dulce de leche across the whipped cream.
Arrange sliced strawberries over the top and add a few bright red cherries.
Suddenly, the boxed cake looks like it came from a bakery where they charge too much per slice and quietly judge your shoes.
Nobody needs to know how little effort it required.
And if someone asks whether you made it from scratch, you are not required to provide a detailed timeline of events.
You made the cake.
That is the truth.
This cake needs to be properly chilled.
The milk mixture should be absorbed, the topping should be cold, and every slice should be soft and creamy without collapsing into a puddle.
Serve it directly from the refrigerator.
It is sweet, caramel-rich, ridiculously moist, and far more impressive than anything involving a boxed cake mix has a right to be.
The from-scratch version is beautiful.
It is for days when you have time, patience, and something to prove.
This version is for real life.
It is for last-minute invitations, random cravings, bored afternoons, husband surprises, family gatherings, and strategic romance.
Nobody can tell.
Nobody cares.
They are too busy eating it.
And if this cake gets you a ring, I expect an invitation to the wedding.
Has anyone had issues with National Student Clearinghouse transcripts being sent to WGU?
Hi everyone,
I’m trying to figure out if anyone else has dealt with this before.
I’m applying to WGU and had transcripts sent through National Student Clearinghouse from Inter American University of Puerto Rico. I paid for the transcript to be sent electronically, and I even paid the $10 fee again to resend it.
The issue is that WGU is saying they still haven’t received/processed it. I spoke with a counselor, and she told me it might be because “Puerto Rico is not part of the U.S.” That confused me because Puerto Rico is a U.S. territory, and my school, courses, and transcript are all in English.
Has anyone had a similar problem with WGU, National Student Clearinghouse, or transcripts from Puerto Rico schools?
Should I ask to speak with someone else or request that they escalate it? I don’t want to keep waiting for weeks without a clear answer if the transcript was already sent properly.
Any advice would be appreciated.