Key Lime Pie Poke Cake

By apachefreight

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 condenced 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 yyellow food color
• 1 drop green food color
• Frosting:
• 1 container (12oz) Betty Crocker Whipped vanilla frosting
• 2 teaspoons grated lime peel
• Garnish, if Desired
• Fresh strawberries
• Key lime slices
• Lemon leaves

Preparation

Step 1

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

2. In a lage bowl, beat cake ingerdients with electric mixer on liw speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

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

4. In medium bowl, stir together filling ingerdients (mixtur will thicken). Pour over cake; spread evenly over surface, working bake and forth to fill holes. (Some filling should remain an top of cake.) Refrigerate 1 hour.

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