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)