Monday, April 29, 2013

Key Lime Poke Cake

Finally! It's getting warm again, and that means it's time for light, refreshing sweets that will keep you cool and put a smile on your face. I love baking sweets for people as birthday gifts instead of getting them something they may or may not want - everyone loves at least one kind of dessert! After asking one of my friends what he wanted me to make for his special day, he settled on not one but two options. That meant I had to choose, and I was definitely going to go with something light and fresh since we were planning on eating at a sushi place. I decided to go with this key lime poke cake, and I'm so glad I did because it was absolutely delicious and I really want to make it again sometime this summer.

1 box white cake mix
1 1/4 c water
1 tbsp vegetable oil
4 eggs

Key Lime Filling:
14 oz sweetened condensed milk
3/4 c whipping cream
1/2 c Key lime juice
1 tsp grated lime peel

3.4 oz package vanilla instant pudding and pie filling
1 c milk
3 c frozen whipped topping
2 tsp grated lime peel

Preheat oven to 350°F. Grease a 9x13 baking dish.

For the cake, beat all ingredients using an electric mixer for 2 minutes until well blended and smooth. Bake for 30 minutes and let it cool for 5 minutes when done. Using the handle end of a wooden spoon, poke holes every half inch all over the cake, being careful not to tear the cake surface too much.

While the cake is baking, mix all the Key lime filling ingredients together. After the cake has been poked, pour the filling mixture over the cake. The filling will slightly absorb into the cake due to the holes, but the majority will just sit on top. Refrigerate for 1 hour.

For the topping, prepare the pudding mix using the 1 c of milk. Fold the rest of the ingredients into the pudding and then spread the topping over the cooled cake. Refrigerate at least 4 hours.

Tuesday, February 5, 2013


Yay for cookies! And not just any cookies - snickerdoodles! Just the name alone makes me smile. These cookies came about because I had a block of cream cheese in my refrigerator that was leftover from one of my cooking experiments last week. I really wanted to bake something with it, but I didn't want to make a cheesecake that would require me to buy even more cream cheese. Thankfully, I found the perfect snickerdoodle recipe and doubled it to use up the whole block of cream cheese.

8 oz cream cheese
1 cup butter
3 cups sugar

4 eggs

2 tsp vanilla 
4 tsp cream of tartar

2 tsp baking soda
5 1/2 cups flour

1/2 cup sugar
1/2 tbsp cinnamon

Cream the cream cheese, butter, and sugar. Add the eggs and mix until smooth. Mix in the vanilla, cream of tartar, and baking soda. Add the flour, mixing slowly just until combined. Cover and refrigerate for at least 2 hours.

Preheat the oven to 400°F. Line a cookie sheet with parchment paper.

Mix the 1/2 cup sugar and 1 tsp cinnamon in a small bowl. After chilling the dough, roll tablespoon-sized balls in the cinnamon-sugar to coat the outside.

Place the cookie dough balls on the cookie sheet and bake at 400°F for 11 minutes.

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