Key Lime Poke Cake

By dawn716

Ingredients

• 1 1
• box Betty Crocker® SuperMoist® white cake mix
• 1 1/4 1 1/4
• cups water
• 1 1
• tablespoon vegetable oil
• 4 4
• eggs
• 1 1
• can (14 oz) sweetened condensed milk (not evaporated)
• 3/4 3/4
• cup whipping cream
• 1/2 1/2
• cup Key lime juice or regular lime juice
• 1 1
• teaspoon grated lime peel
• 4 4
• drops yellow food color
• 1 1
• drop green food color
• 1 1
• container (12 oz) Betty Crocker® Whipped vanilla frosting
• 2 2
• teaspoons grated lime peel
• Fresh strawberries
• Key lime slices
• Lemon leaves

Details

Servings 15
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°F (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, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 27 to 33 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 as desired. Store loosely covered in refrigerator.

Makes
15 servings