Friday, 21 March 2014

Strawberry-Lime Daiquiri Poke Cake


Servings 35

Prep Time 2hr15 min

Total Time 12 min


box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
tablespoons grated lime peel
cup water
cup light rum
cup fresh lime juice (from 2 limes)
boxes (4-serving size each) strawberry- or strawberry Daiquiri-flavored gelatin
2 1/2
cups Betty Crocker® Whipped vanilla frosting (from 2 containers)
Strawberries and lime slices, if desired


  • 1Make and bake cake mix as directed on box for two 8-inch round pans, adding grated lime peel to batter. Remove from pan to cooling rack; cool completely, about 1 hour. Wash and dry cake pans.
  • 2Return cooled cake layers to clean 8-inch round pans. With thin stirring straw, toothpick or skewer, pierce cakes at 1/2-inch intervals.
  • 3In 1-quart saucepan, heat 1 cup water to boiling. Remove from heat; stir in rum, lime juice and gelatin. Stir until completely dissolved. Spoon half of gelatin mixture over each cake. Refrigerate 1 to 3 hours to allow gelatin to set in cakes.
  • 4To remove cakes from pans, dip pans in warm water 10 seconds. Unmold 1 cake onto serving platter; spread about 1 cup frosting on top of cake. Unmold second cake; carefully place on first cake on platter.
  • 5Frost side and top of cake with remaining frosting. Refrigerate 1 hour before serving. Garnish with strawberries and lime. Loosely cover and refrigerate any remaining cake.

    Expert Tips

    Light rum works best in this recipe to give a light flavor, but you could use dark or spiced rum in a pinch.
    Putting the cakes back in the pans helps to reduce clean up later and give the cake more stability while it sets up.

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