Has anyone ever made this cake with canned evaporated milk? I have this in the cupboard.

I have not made this particular cake using evaporated milk, but I have used it in plenty of others. Evaporated milk is milk which has had about half of the water removed, so it's a concentrated version. You can sub it in for milk by adding water in equal parts. So if you need 1 cup of milk, you mix 1/2 cup evaporated milk and 1/2 cup water. I know that Cooks Illustrated did a test doing this, though, and they reported that it worked better for them if you did a ratio closer to 2/3 evaporated milk, 1/3 water. The only thing I've noticed is that in simple cakes, when vanilla is the major flavor, evaporated milk can get you a faint slightly sweeter, caramelish flavor addition. But honestly, I never thought that was a big problem. I do the 50/50 mix for most things, and it's worked fine for me.