Key Lime Pie Poke Cake

When I saw the picture of this in a Betty Crocker magazine, I knew I just had to make it. I love, love lemon, so key lime is the next best thing, right? I love cake and frosting, so what not to like?

I will say, even though I followed the recipe to a tee, mine didn’t come out as picture perfect as the one in picture above. But it tasted “unbelievable”. As you can see, the recipe tells you to spread the key lime filling over the cake that has holes in it. I thought all the filling would be way too much, so I only used half. Then I made my own frosting for the top as I don’t use canned frosting. I made it lemon-lime, but may have made it too thin as over a short period of time, it was almost “sliding” off the cake. I think after making it, I would definitely stiffen up the frosting quite a bit. I was also thinking cool whip may be good for the top as well.

Oh well, practice makes perfect!

Key Lime Poke Cake

Cake:
1 box Betty Crocker Supermoist white cake mix
1-1/4 c. water
1 Tbsp vegetable or canola oil
4 eggs

Key Lime Filling:
1 can (14 oz) sweetened condensed milk (not evaporated)
3/4 c. whipping cream
1/2 c. Key lime juice or regular lime juice
4 drops yellow food color
1 drop green food color

Frosting:
1 lb confectioners sugar
2 round tbsp vegetable shortening
1/2 tsp lemon extract
juice from 1/2 lime
lime peel

Garnish:
fresh strawberries
key lime slices
lemon leaves

Heat oven to 350° F. Spray bottom only of 13 X 9 pan with baking spray with flour.

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.

Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon, 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 for 1 hour.

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

Adapted from Betty Crocker