KEY LIME POKE CAKE

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Key Lime Poke Cake image

Another Betty Crocker. This one is another FAV birthday cake. I actually have an ex-sister-in-law who requests whenever she sees me! It's good stuff!

Provided by Brandi Kirkpatrick

Categories     Cakes

Time 50m

Number Of Ingredients 18

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 - OR WHIPPED CREAM
1 container (12 oz) betty crocker® whipped vanilla frosting (or your favorite homemade version)
2 teaspoons grated lime peel
GARNISH, IF DESIRED
fresh strawberries
key lime slices
lemon leaves

Steps:

  • 1. 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.
  • 2. 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.
  • 3. Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden/silicone 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.
  • 4. DO NOT MAKE IN ADVANCE (it thickens and you want it to ooze into holes)!!!! 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.
  • 5. Spread frosting over cake; sprinkle with lime peel. Garnish if desired.

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