If you like the flavor of key limes, you will love this cake. My DH does and he has eaten almost the entire cake. If you can’t get key lime juice, use regular lime juice instead.
Key Lime Cake
1 box white cake mix
1 1/4 cup water
1 tbsp vegetable oil
Key Lime Filling:
1 14 oz. can sweetened condensed milk
3/4 cup whipping cream (do not whip)
1/2 cup Key Lime juice (or regular lime juice)
1 tsp grated lime peel
4 drops yellow food color
1 drop green food color
1 container Whipped vanilla frosting (or use your own homemade recipe)
2 tsps grated lime peel
If you are using a shiny metal pan or a glass pan to bake this cake in, heat oven to 350º. If using a dark or nonstick pan, heat oven to 325º. Spray bottom of pan with baking spray.
Beat cake ingredients in a large bowl with an electric mixture on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into prepared pan.
Bake cake 26 to 30 minutes or until toothpick inserted in middle of cake comes out clean. Cool for 5 minutes. With the handle of a wooden spoon, poke holes almost to the bottom of the cake every 12 inch or so.
In a medium bowl, stir together filling ingredients (mixture thickens on its own). Pour over cake and spread evenly over the surface, filling holes. Some of the filling should remain on the top of the cake. Refrigerate for 1 hour.
Spread frosting over cake and then sprinkle with lime peel.
If desired, garnish with lime slices, lemon slices and strawberries.
Store cake loosely covered in refrigerator.
Makes 15-16 servings.