#644: Key Lime Poke Cake

I made this recipe to serve at a Girls Night In Game Night I was hosting and unfortunately I got sick and had to cancel it.  So the girls and I had a few pieces of this cake before I cut and froze the rest of it (we'll see how well it defrosts!).

This was quite, quite easy to make.  My only complaint is that the filling does not seep all the way down to the bottom of the cake.  If you look at the original recipe photo, it looks like the filling is at least half way down into the cake...mine barely went about 1/4 of the way down.  Regardless, if you like lime, you'll probably like this cake. 

It wasn't my favorite kind of cake to eat, but I'm not a super huge lime lover.  It was definitely good though and I enjoyed eating it.  One good thing about this cake though is that 1 piece really is enough for one person...no over-indulging here!

Cake
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1 tbsp vegetable oil
4 eggs

Key Lime Filling
1 can (14 oz) sweetened condensed milk
3/4 c whipping cream
1/2 c Key lime juice or regular lime juice
1 tsp grated lime peel
Optional: 4 drops yellow food color and 1 drop green food color to give the filling a green hue otherwise it'll be cream color
                                          

Frosting

1 container (12 oz) whipped vanilla frosting

2 tsp grated lime peel

Garnish (if desired)
Fresh strawberries

Key Lime Slices
Lemon Leaves                              

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.