Lemon Poke Cake

 

Lemon Poke Cake

Ingredients

·        1 Lemon Cake, baked and cooled in a 9x13 pan (I used a Duncan Hines cake mix)

·          1 Lemon Curd Recipe, reserve 1/4 cup for drizzling

·          1 - 8 oz cool whip

·          1/2 cup white chocolate chips

·         1/2 cup chopped pecans

 

Instructions

1.   Use the bottom of a wooden spoon to evenly poke holes throughout the baked cake (approximately 20-25 holes).

2.   Pour the lemon curd over the cake, aiming to fill the holes. Use a rubber spatula to spread the curd evenly over the cake.

3.     Spread the cool whip over top. Sprinkle the white chips and pecans over top. Drizzle with remaining lemon curd.

4.     Let chill for at least 4 hours. Overnight is best.