Wednesday, March 27, 2013

Key Lime Poke Cake

I am so in love with this cake.  Of course I love anything with lime, especially key lime pie, and this cake is now in my list of favorites.  It tastes light and refreshing and is a lovely change of pace from the typical pudding poke cake.  Don't get me wrong, I like pudding poke cakes as much as the next guy, but this cake kinda puts them to shame.

You'll need lime juice and lime zest.  You'll probably be safe with 4-5 limes for the juice - just remember you'll also need the zest from 3 of them.  Don't be a dolt like me and chuck them in the garbage after juicing only to remember, "Oh yeah, I still need those."  Whoops.  Now my fridge has a couple of naked limes.

And to be specific, when calling for a graham cracker sheet, that means the whole graham cracker (all four sections).

adapted from Betty Crocker

1 box white cake mix
1 1/4 cups water
1 Tbsp. vegetable oil
4 eggs
zest of 1 lime

1 can (14 oz) sweetened condensed milk (NOT evaporated)
3/4 cup whipping cream
1/2 cup lime juice (about 4-5 limes)
zest of 1 lime
4 drops yellow food color, optional
1 drop green food color, optional

1 (8 oz) container Cool Whip, thawed
zest of 1 lime
5 graham cracker sheets
2 Tbsp. butter, melted
1 1/2 Tbsp. sugar

Preheat oven to 350 degrees for shiny metal or glass pan (325 degrees for dark or nonstick pan).  Grease and flour bottom only of 9x13 baking pan.

In a large bowl, beat cake ingredients with electric mixer on low speed 30 seconds.  Beat on medium speed for 2 minutes, scraping bowl occasionally.  Pour into pan. 

Bake 26-30 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes. With handle of wooden spoon, poke holes almost to bottom of cake every inch or so.

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 at least 1 hour or overnight. 

Fold zest into Cool Whip and spread over cake.  In a food processor (or whatever method you prefer), pulse graham crackers, butter, and sugar until crumbly.  Sprinkle evenly over cake.  Refrigerate until serving.

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