Key Lime Jello Poke Cake

Ingredients

• 1 box yellow cake mix (baked according to package directions and cooled completely)
• 1 small box (3.4 oz, lime jello)
• 1 cup boiling water
• 1/4 cup lime juice
• 2 egg yolks
• 1 cup white sugar
• 3/4 cup lime juice
• 2 eggs
• 1/2 teaspoon cornstarch
• 1/4 cup butter
• green food coloring
• zest of 1 lime
• 1 container (8 ounces, whipped topping, thawed)

Instructions

1. 1

   Once cake is baked and cooled completely, poke holes in the cake with a fork.

2. 2

   In a small bowl, add lime jello to boiling water and mix for 2 minutes. Stir in lime juice and mix well. Pour over cake.

3. 3

   Refrigerate cake for 2 hours or until set. Overnight is fine.

4. 4

   --- To make Lime Curd: ---

5. 5

   Add egg yolks and eggs into a small bowl and whisk well. Set aside.

6. 6

   Add sugar, lime juice, zest and cornstarch to a saucepan. Heat over medium low heat, whisking constantly until boiling.

7. 7

   Continue to boil, and constantly whisk and boil for 4 minutes. Mixture will bubble and double in size.

8. 8

   Reduce from heat and slowly drizzle and whisk the eggs into the sugar mixture.

9. 9

   Continue to heat on medium low, stirring constantly for 10 minutes until mixture is thick and coats the spoon.

10. 10

    Remove from heat and stir in butter and food coloring. Go dark on the green food coloring because when you add the whipped topping, it will significantly lighten.

11. 11

    Let cool to room temperature before covering and refrigerating for 2 hours or overnight.

12. 12

    When ready to frost. mix the whipped topping and lime curd together and frost the cake.

13. 13

    Top with additional lime zest and lime slices if desired.

14. 14

    Makes 24 pieces of key lime poke cake.