Reviews & Comments

Crowd pleasing favorite! This is so light and refreshing on those hot summer days. I use cool whip instead of frosting but it still hits the sweet tooth... even in children. To get clean holes in a warm cake, allow the spoon handle to sit in hot water first.

I am anxious to make this cake. However, I am confused about the directions. The box says to use 3 egg whites and the recipe here says to use 4 eggs. If that were the case, the cake would end up being yellow. Maybe they mean 4 egg whites, I don't know. Will someone please clarify this for me!

OK...I have made this several times and I FINALLY have it down and it's perfect. I follow the cake steps as shown except I don't bother with spraying the pan NOT NEEDED. While the cake is baking I mix 1 14oz can low fat/sugar condensed milk with 1 1/2 cup lime or lemon juice. YES I said 1 1/2 CUP. I don't bother with the 3/4 C whip cream, grated peel or food coloring. I set this in the frig while the cake is cooking. When the cake is done I let it set for a good 5-10 min to slightly cool then poke the holes. I then get the filling out of the frig and pour it over the cake and then back in the frig to set up and finish cooling. When completely cool top the cake with 1 8oz container of "lite" whip cream over the top. It's quick, light, low/lower in calorie/fat, it's tart refreshing and great.

I use just a glaze of lemon or lime juice & powdwered sugar, pour it over the warm cake, adn no frosting is needed!