from the kitchen of: Betty Crocker Super Moist Cakes
cake:
1 box white cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 eggs
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.) whipped vanilla frosting
2 teaspoons grated lime peel
garnish:
fresh strawberries
key lime slices
lemon leaves
1. Heat oven 350. Spray bottom only of 13x9 pan with baking spray.
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 26-30 minutes or until toothpck inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almos 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. Refridgerate 1 hour.
5. Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store in fridge.
1 comment:
We LOVE key lime pie, and this cake hits the combination of flavors right on the nail! The only thing I didn't love was the whipped frosting. I wished that I would have used real whipping cream in place of it. That would be more like the real key lime pie. Perfect for a summer time everyday cake!
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