SKINNY KEY LIME POKE CAKE
Bring this refreshing cake, inspired by Key lime pie, to your next gathering. It is sure to be a hit.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
- 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.
- Meanwhile, in medium bowl, stir together Filling ingredients (mixture will thicken). Pour over warm cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
- Spread whipped topping over cake; sprinkle with lime peel. Garnish as desired.
Nutrition Facts : Calories 280, Carbohydrate 49 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 36 g, TransFat 0 g
LOW-FAT LIME CAKE
Categories Cake Citrus Dessert Bake Picnic Low Fat Kentucky Derby Backyard BBQ Lime Fall Birthday Shower Party Bon Appétit
Yield Serves 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F .Lightly spray 8 1/2 x 4 1/2 x 2-inch loaf pan with vegetable oil spray. Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar, vegetable oil and butter in large bowl until well blended. Add egg whites 1 at a time, beating to blend after each addition. Beat in lime juice, grated lime peel and vanilla extract. Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients and beating just until combined after each addition. Transfer cake batter to prepared pan.
- Bake until top of cake is golden brown and tester inserted into center comes out clean, about 55 minutes. Transfer pan to rack. Cool cake in pan on rack 20 minutes. Turn cake out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic; store at room temperature.) Cut into slices.
LOW FAT LIME CAKE
Provided by Global Cookbook
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly spray 8 1/2- by 4 1/2- by 2-inch loaf pan with vegetable oil spray. Mix flour, baking pwdr and salt in medium bowl. Using electric mixer, beat sugar, vegetable oil and butter in large bowl till well blended. Add in egg whites 1 at a time, beating to blend after each addition. Beat in lime juice, grated lime peel and vanilla extract. Add in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients and beating just till combined after each addition. Transfer cake batter to prepared pan. Bake till top of cake is golden and tester inserted into center comes out clean, about 55 min. Transfer pan to rack. Cold cake in pan on rack 20 min. Turn cake out onto rack and cold completely. (Can be prepared 1 day ahead. Wrap tightly in plastic; store at room temperature.) Cut into slices. This recipe yields 12 servings.
Nutrition Facts : ServingSize 69 g, Calories 191, Fat 5.66 g, TransFat 0.09 g, SaturatedFat 1.58 g, Cholesterol 6 g, Sodium 366 g, Carbohydrate 31.65 g, Fiber 0.6 g, Sugar 17.54 g, Protein 3.57 g
REDUCED-FAT KEY LIME PIE
You can adjust this recipe to have even lower fat, or use all full-fat ingredients. I use regular sugar and one can of full-fat condensed milk, but you could use Splenda and use non-fat milk for both cans. You could also use egg substitute rather than whole eggs. However, I wouldn't go any lower than reduced-fat sour cream, the non-fat is too thin and runny for a topping. And do NOT attempt this with bottled lime juice - blech. This was originally an Emeril recipe that I tweaked to be low-fat.
Provided by Stella8037
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Crush graham crackers in a ziptop bag with a rolling pin, or use a food processor.
- Mix in sugar and butter (it's easiest to do this with your hands.).
- Press crumb mixture into a pie plate.
- Bake for 8-10 minutes or until crust is golden brown, and allow to cool to room temperature.
- Reduce oven to 325.
- Combine condensed milk, lime juice, and eggs - pour into cooled crust.
- Bake for 15 minutes.
- Allow to chill at least 2 hours, overnight is better.
- Combine sour cream and confectioner's sugar, spread over the top of the chilled pie.
- Garnish with lime zest if desired.
- If you use a 9-inch pie plate, you might have a little crust mixture and filling leftover - I usually make mini-pies in ramekins with this so I don't waste the lime-y goodness! For those, I bake the crust 6 minutes and the filling 8-10 minutes.
Nutrition Facts : Calories 383.1, Fat 16.5, SaturatedFat 9.3, Cholesterol 90.4, Sodium 219.7, Carbohydrate 53.3, Fiber 0.6, Sugar 42.8, Protein 7.7
KEY LIME POKE CAKE
I searched high and low for a key lime poke cake recipe but couldn't find anything I liked. So... I created my own. It's a tart, moist, light, and amazingly delicious key lime cake.
Provided by Jennifer Gibe
Categories Poke Cake
Time 5h40m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes.
- Dissolve gelatin mix in boiling water. Add key lime juice and mix well.
- Use a fork to poke holes all over the cake. Spoon gelatin-key lime mixture all over cake. Refrigerate until completely cool and ready to use.
- Meanwhile, whisk eggs and egg yolks together in a large glass bowl. Combine sugar, lime juice, lime zest, and cornstarch in a smaller heat-proof bowl.
- Place bowl with the sugar mixture over a pot of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until mixture comes to boil, about 5 minutes.
- Slowly whisk hot sugar mixture, little by little, into the beaten eggs. Place bowl over the pot of simmering water and whisk until curd coats the back of a spoon, up to 10 minutes. Remove from heat; mix in butter until melted.
- Drop food coloring into the curd and mix to achieve your desired shade. Let cool to room temperature, at least 30 minutes. Cover surface directly in plastic wrap and refrigerate until completely cool, about 2 hours.
- Transfer 3/4 of the curd into another bowl. Add whipped topping and fold together until well combined. Spread frosting over the cake. Refrigerate until set, at least 2 hours more. Top with the plain curd.
Nutrition Facts : Calories 433.2 calories, Carbohydrate 57.3 g, Cholesterol 113.2 mg, Fat 21.4 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 8.9 g, Sodium 328.9 mg, Sugar 43.1 g
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