Baby it's Cold Outside (Again)
by
Heidi at Betty Crocker
2/20/2008 3:20:00 PM
We're having another cold snap here in the Twin Cities. It's been an especially chilly and snowy winter and I think pretty much everyone is ready for spring. Having a few teaser days when the temps were in the 30s makes it even harder to deal with the cold.
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If there's any flavor that calls to mind warmer weather for me, it's citrus. Just a whiff of an orange, lemon or a lime makes my goose bumps disappear--at least momentarily. I'll be honest with you: I haven't tasted the recipe I'm about to share, but my coworkers who tried it during Taste Panel could not stop raving about it. I'm eager to make it, especially if it makes me forget about the freezing temps outside. |
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Key Lime Pie Poke Cake
Prep Time: 20 Minutes
Start to Finish: 1 Hour 55 Minutes
Cake
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 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
Frosting
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
2 teaspoons grated lime peel
1. Heat oven to 350°F for shiny metal or glass pan (or 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. 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 (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. Store loosely covered in refrigerator.
15 servings
High Altitude (3500-6500 ft): No change.
And now a word from our sponsor: This recipe, along with lots of other yummy SuperMoist cake recipes can be found in the latest Betty Crocker magazine on sale now.
Tags:
SuperMoist cake, recipe
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