Cherry Limeade Poke Cake

 

1

box Betty Crocker® SuperMoist® white cake mix

1 1/4

cups lemon-lime soda

1/3

cup vegetable oil

3

egg whites

1

tablespoon grated lime peel

1

box (4-serving size) cherry-flavored gelatin

1

cup boiling water

1

container Betty Crocker® Whipped fluffy white frosting

1

teaspoon grated lime peel

Maraschino cherries, if desired

Lime peel twists, if desired

• 1 Heat oven to 350°F (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 mix, soda, oil, egg whites and 1 tablespoon grated lime peel with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• 3 Bake as directed on box for 13x9-inch pan. Cool 20 minutes.
• 4 Meanwhile, stir gelatin into boiling water, stirring for 2 minutes to completely dissolve gelatin. Poke cake every inch with tines of meat fork or table knife. Pour cherry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely, about 1 hour longer.
• 5 In small bowl, mix frosting and 1 teaspoon grated lime peel. Spread evenly over cake. Top each serving with a cherry and a lime twist. Store loosely covered.