You know me....I like easy. I don't want to spend all day in the kitchen or get frustrated trying to cook something good. So when I saw this recipe on bettycrocker.com I knew I had to try it.
It was fairly easy and used some prepacked ingredients which of course save time. BTW, I served this up to some of my girlfriends last night and it was a hit!
So here we go...
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. I don't use the sprays much so I greased and floured the bottom of the pan.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
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.
Spread frosting over cake; sprinkle with lime peel. Garnish as desired. Store loosely covered in refrigerator.
Ingredients
Cake
- 1 box Betty Crocker® SuperMoist® white cake mix
- 1 1/4 cups water
- 1 tablespoon vegetable oil
- 4 eggs
Key Lime 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
- 4 drops yellow food color
- 1 drop green food color
Frosting
- 1 container (12 oz) Betty Crocker® Whipped vanilla frosting
- 2 teaspoons grated lime peel
Garnish, If Desired
- Fresh strawberries
- Key lime slices
- Lemon leaves
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
- 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.
- Spread frosting over cake; sprinkle with lime peel. Garnish as desired. Store loosely covered in refrigerator.
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