Key Lime Poke Cake

• 1 box Betty Crocker SuperMoist white cake mix
• 1 1/4 cups water
• 1 Tablespoon vegetable oil
• 4 eggs
• 
  
• Filling
• 1 can sweetened condensed milk
• 3/4 cup whipping cream
• 1/2 cup Key Lime juice or regular lime juice
• 1 teaspoon grated lime peel
• 4 drops yellow food coloring
• 1 drop green food coloring
• 
  
• Frosting
• 1 container of Whipped vanilla frosting
• 2 teaspoons grated lime peel

Heat oven to 350 degrees for a shiny metal or glass pan (or 325 for a dark or nonstick pan). Spray bottom only of a 13x9 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 26-30 minutes or until toothpick inserted in center comes out. Cool 5 minutes.

With handle of wooden spoon, poke holes almost to the bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

In a 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 will remain on top). Refrigerate 1 hour.

Combine frosting and grated lime peel. Spread over cake. Store loosely covered in refrigerator.

Serves: 15

NOTES:
Key lime pie is not green in color unless food coloring is added.
If key limes are not available in your grocery store, look for bottled Key Lime juice near the other bottled lime juices.
If none is available, sweeten regular lime juice with a little sugar.

Nutrition Info:
1 Serving: Calories 390; Total Fat 16 g; Cholesterol 80 mg; Sodium 310 mg; Carbohydrates 56 g; Protein 6 g