LIME JELLO POKE CAKE 

LIME JELLO POKE CAKE
1 cup (2 sticks) BUTTER, unsalted
2 cups granulated, SUGAR
Cream together with a mixer on low speed for 5 minutes.
Add 3 LARGE EGGS one at a time until incorporated. in a measuring cup mix the following wet ingredients:
1-1/4 cups BUTTERMILK
2 Teaspoons PURE VANILLA EXTRACT
In another bowl mix the following dry ingredients:
2-1/2 cups ALL PURPOSE FLOUR
1/2 teaspoon BAKING POWDER
1/2 teaspoon BAKING SODA
1/2 teaspoon SALT
On low speed while the mixer is running add 1/3 the FLOUR mixture and 1/3 the BUTTERMILK mixture alternating each and ending with the flour mixture.
Pour into a 9 X 13 inch greased baking dish. Bake at 350 degrees F / 176 degrees C for 30 minutes until a toothpick inserted into the middle of the cake comes out clean. Let cool 30 minutes. With a large fork poke holes into the cake about 1 inch apart all over and all the way thru. Then to a 3 ounce (85 g)box of LIME JELLO in a bowl add 1 cup of boiling water and stir for 2 minutes or until dissolved. Add 1/2 cup ice water and pour on top of the cake. Let the cake cool for 2 hours in the refrigerator. Whisk the following together to make the TOPPING: (I used my whisk attachment on my mixer)
2 cups HEAVY CREAM
1 tablespoon SUGAR
2 teaspoons VANILLA EXTRACT
Spread on top of the cake. Slice and serve. Keep refrigerated and covered.