Key Lime Poke Cake - cooking recipe

Ingredients

CAKE
1 (18 ounce) box Betty Crocker super moist white cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 eggs
FILLING
1 (14 ounce) can sweetened condensed milk
3/4 cup whipping cream
1/2 cup key lime juice
1 teaspoon lime zest
4 drops yellow food coloring
1 drop green food coloring
TOPPING
12 ounces Betty Crocker fluffy white frosting mix
2 teaspoons lime zest

Preparation

Heat oven to 350 degrees F for shiny metal or glass pan or 325 deg. F for dark or nonstick pan.
Spray bottom only of 9x13\" pan with baking spray.
In a large bowl, beat cake ingredients with electric mixer on low speed for 30 sec. Beat on medium speed for 2 min, scraping bowl occasionally. Pour into pan.
Bake 26-30 min or until toothpick inserted in center comes out clean.
Cool 5 minute.
With handle of wooden spoon (1/4-1/2\" in diameter) poke holes almost to bottom of cake every 1/2 \", wiping spoon handle occasionally to reduce sticking.
In a medium bowl, stir together filling ingredients, mixture will thicken with refrigeration.
Pour in holes and evenly over cake.
Refrigerate one hour.
Spread frosting over cake; sprinkle with lime peel,*sometimes I frost with Cool Whip*.
Optional- garnish with fresh strawberries, lime slices and lemon leaves.
Refrigerate over night for best taste, or immediatly serve.
Store loosely covered in refrigerator.