Key Lime Poke Cake

By mrshermes2002

Ingredients

• 1 box Betty Crocker™ SuperMoist™ white cake mix
• 1 1/4 cups water
• 1 tablespoon vegetable oil
• 4 eggs
• 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
• 1 container (12 oz) Betty Crocker™ Whipped vanilla frosting
• 2 teaspoons grated lime peel
• Fresh strawberries
• Key lime slices
• Lemon leaves

Details

Servings 1
Cooking time 115mins
Adapted from bettycrocker.com

Preparation

Step 1

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.

2
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.

3
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.

4
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 as desired. Store loosely covered in refrigerator.