Key Lime Poke Cake

This is SO YUMMY...even better after it has sat in the refrigerator over night.

CAKE:
1 box Betty Crocker Super moist white cake mix
1 1/4 Cups water
1 Tablespoon Vegetable oil
4 eggs

KEY LIME FILLING:
1 can (14oz) 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
4 drops yellow food color
1 drop green food color

FROSTING:
1 container (12oz) Whipped vanilla frosting
2 teaspoons grated lime peel

GARNISH, IF DESIRED
Fresh strawberries
Key lime slices
Lemon leaves

1. Heat oven to 350 F for shiny metal of glass pan (or 325 F for dark or nonstick pan.) Spray bottom only of 13x9 inch pan with baking spray with flour.

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 in pan.

3. bake 26 to 30 minutes or until toothpick comes out clean. Cool 5 minutes. With handle of wooden spoon poke holes almost 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. ( some filling should remain on top of cake. ) Refrigerate 1 hour.

5. Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. store loosely covered in refrigerator.

High altitude 3500-6500 ft Bake at 5000 F for 1-2 minutes :)