Key Lime Poke Cake

Ingredients

• 1 15.25 oz box white cake mix (plus eggs, oil and water to prepare)
• 1 14 oz can sweetened condensed milk
• 3 cups heavy cream or heavy whipping cream (divided use)
• 1/2 cup key lime juice
• 2 1/2 Tbsp key lime zest
• 2 tsp pure vanilla extract (divided)
• 1/3 cup granulated sugar
• few drops green food coloring (optional)
• 1/4 cup toasted sliced almonds
• 2 oz grated white chocolate

Instructions

1. 1

   Bake the Cake: Prepare prepare per the package directions in a 13x9-inch pan using the amounts of large eggs, oil and water called for on the box. Pour batter into pan and bake in the oven per the instructions, until a toothpick inserted into the center comes back clean. (See how to make a homemade White Buttermilk Cake here).

2. 2

   Once baked, immediately use the end of wooden spoon or similar to poke holes over the surface of the cake.

3. 3

   Key Lime Filling: Use an electric mixer or a whisk to combine the sweetened condensed milk, 1 cup heavy cream, lime juice, 2 Tbsp lime zest and 1 tsp pure vanilla. Add a few drops of green food coloring, if desired.

4. 4

   Pour the key lime filling mixture over the top of the cake spreading evenly into the holes. Let cool in the fridge completely.

5. 5

   Whipped Cream Frosting: Use an electric mixer to whip the remaining 2 cups heavy cream, 1 tsp vanilla and 1/3 cup granulated sugar until stiff peaks form. Frost the top of the cake with whipped cream.

6. 6

   Sprinkle with the remaining lime zest, toasted sliced almonds and grated white chocolate. Store covered and chilled until serving

7. 7

   Store leftovers in the refrigerator for up to 5 days.