Key Lime Poke Cake

• CAKE
• 1 (18 ounce) box Betty Crocker super moist white cake mix
• 1 1/4 cups water
• 1 tablespoon vegetable oil
• 4 eggs
• FILLING
• 1 (14 ounce) can sweetened condensed milk
• 3/4 cup whipping cream
• 1/2 cup key lime juice
• 1 teaspoon lime zest
• 4 drops yellow food coloring
• 1 drop green food coloring
• TOPPING
• 12 ounces Betty Crocker fluffy white frosting mix
• 2 teaspoons lime zest

1. Heat oven to 350 degrees F for shiny metal or glass pan or 325 deg. F for dark or nonstick pan.
2. Spray bottom only of 9x13" pan with baking spray.
3. In a large bowl, beat cake ingredients with electric mixer on low speed for 30 sec. Beat on medium speed for 2 min, scraping bowl occasionally. Pour into pan.
4. Bake 26-30 min or until toothpick inserted in center comes out clean.
5. Cool 5 minute.
6. With handle of wooden spoon (1/4-1/2" in diameter) poke holes almost to bottom of cake every 1/2 ", wiping spoon handle occasionally to reduce sticking.
7. In a medium bowl, stir together filling ingredients, mixture will thicken with refrigeration.
8. Pour in holes and evenly over cake.
9. Refrigerate one hour.
10. Spread frosting over cake; sprinkle with lime peel,*sometimes I frost with Cool Whip*.
11. Optional- garnish with fresh strawberries, lime slices and lemon leaves.
12. Refrigerate over night for best taste, or immediatly serve.
13. Store loosely covered in refrigerator.

cake, white cake, water, vegetable oil, eggs, filling, condensed milk, whipping cream, lime juice, lime zest, coloring, topping, white frosting, lime zest

Taken from www.food.com/recipe/key-lime-poke-cake-362407 (may not work)