Key Lime Pie Poke Cake
Prep Time: 20 minutes Total Time: 1 hr 55 min Makes: 15 servings
CAKE:
1 box Betty Crocker® SuperMoist®
white cake mix
1 ¼ cup cups water
1 tablespoon vegetable oil
4 eggs
FROSTING:
1 container (12 oz) Betty
Crocker® Whipped
vanilla frosting
2 teaspoons grated lime
peel
KEY LIME FILLI NG:
1 can (14 oz) sweetened condensed
milk (not evaporated)
¾ cup whipping cream
½ cup Key lime juice or regular
lime juice
1 teaspoon grated lime peel
4 drops yellow food color
1 drop green food color
GAR NIS H (if desired)
Fresh strawberries
Key lime slices
Lemon leaves
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.
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