Leaves on this Family Tree

Wednesday, July 7, 2010

Lemon Poke Cake


A Cake for Those who LOVE to Pucker


(Picture shown half eaten . . .
you know it's good when Gene goes back for more:)


Lemon Poke Cake
(And I know it looks Lime in the picture)


Cake
1 Box White Cake Mix
(I used Betty Crocker Super Moist)

1 1/4 C Water

1 T Vegetable Oil

4 Eggs

Lemon Filling
1 can (14 oz) SWEETENED CONDENSED Milk

1/2 C Lemon Juice
(I used bottled Real Lemon Juice)

4 drops yellow food coloring
(couldn't find any so I added green
well, you know how 1 drop
easily becomes a lot more?
Thus the color.)

3/4 C Whipping Cream
(I used heavy whipping cream)

1 tsp grated Lemon Peel
(None in the house so not included)


Frosting
(I would leave this out next time.
I  think it makes the cake overly sweet.)

1 can (12 oz) Whipped Vanilla Frosting
(barely covered . . as you can tell
by thegreen filling
that came through
when I tried to spread it.
I would use the larger can if using frosting.)

2 tsp Grated Lemon Peak
(again, none in the house so not used)

Directions
  1.  13 x 9" pan sprayed with baking spray with flour (I just flowers after I sprayed)
  2. Heat oven to 350 degrees for  shiny metal or glass pans/ 325 degrees for dark or non-stick)
  3. In large bowl, beat cake mix, 1 T Vegetable Oil, 1 1/4 C Water and 4 eggs with an electric mixer for 30 seconds.
  4. Beat Cake Mixture on Medium Speed for 2 more minutes, scraping bowl occasionally . . .Pour into prepared pan.
  5. Bake 26 - 30 minutes (26 was perfect for me), or until wooden toothpick comes out clean.
  6. Cool 5 minutes
  7. With handle of wooden spoon (1/4 - 1/2 diameter) almost to bottom of cake, every 1/2 inch, wiping handle occasionally to reduce sticking.
  8. In medium bowl, stir together Filling Ingredients: 1 can Sweetened Condensed Milk, 3/4 C Whipping Cream, 1/2 C Lemon Juice, 1  tsp grated Lemon Peal, 4 drops Lemon Food Coloring
  9. **Pour over cake, spread evenly over surface, working back and forth to fill holes. Some filling will remain on the top of the cake. Refrigerate 1 hour.
  10. Spread frosting over cake, sprinkle with Lemon Peel. Garnish with an fruit in season, Store loosely covered in the fridge.
**Next time I make this, I will place the filling in a pastry bag (zip lock bag with corner cut out) and purposefully fill each "poke" so it is filled. Then I would spread the remaining filling over the top and use it as my frosting instead of the frosting suggested.

Signed,
Something has gotten to me . . I want to cook . . and Gene is THRILLED
(10600)

1 comment:

  1. mmmmm.......sounds really good! i am trying to neglect all sweets. i am so disgusted with myself! i'm always at war with myself in regards to food these days.

    ReplyDelete

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