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Key Lime Poke Cake




Source of Recipe


bettycrocker.com


List of Ingredients




---Cake
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 eggs

---Key Lime Filling
1 can (14 oz) sweetened condensed milk (not evaporated)
3/4 cup whipping cream
1/2 cup Key lime juice or regular lime juice
1 teaspoon grated lime peel
4 drops yellow food color
1 drop green food color

---Frosting
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
2 teaspoons grated lime peel

---Garnish, If Desired
Fresh strawberries
Key lime slices
Lemon leaves



Recipe



Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.

SERVES 15