Key Lime Poke Cake

By LADONMANK

Ingredients

• CAKE
• 1 box Betty Crocker11 SuperMoist* white cake mix
• VA 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
• 1 container (12 02) 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 (325T 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 26 to 30 minutes or until toothpick inserted in
center comes out clean. Cool 5 minutes. With handle
of wooden spoon (V* to Va inch in diameter), poke
holes almost to bottom of cake every 1/z 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 with strawberries, lime slices and lemon
leaves. Store loosely covered in refrigerator.