Lime Poke Cake

By McLean

Ingredients

• 1 package white cake mix
• 1 cup water
• 1/4 cup vegetable oil
• 3 eggs
• 2 limes, zested, divided
• 1 (14 oz.) can sweetened condensed milk
• 1/2 cup whipping cream
• 1/2 cup lime juice
• 8 drops yellow food color
• 3 drops green food color
• 1 (12 oz.) container whipped vanilla frosting

Preparation

Step 1

Preheat oven to 350 degrees. Coat a 9 x 13-inch dish with cooking spray.

In a large bowl, beat cake mix, water, oil, eggs and half of time zest, until well mixed. Pour into prepared baking dish.

Bake 30 to 35 minutes, or until toothpick inserted in enter comes out clean. Cool 10 minutes.

Meanwhile, in a medium bowl, whisk together condensed milk, whipping cream, lime juice, and yellow and green foo colors, until well mixed.

Using the handle of a wooden spoon, poke holes in cake very 1/2 inch. Pour lime filling slowly over top of cake, allowing holes to fill. Spread back and forth with spatula, if necessary. (Some may stay on top of cake.) Cover and refrigerate 1 hour.

Mix remaining lime zest with vanilla frosting and front top of chilled cake. Serve immediately, or cover and refrigerate until ready to serve.

Note:
For a beautiful presentation, top this off with some fresh lime slices and raspberries.