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Key Lime Cream Torte




Source of Recipe


Quick and Simple, 7/07






List of Ingredients



• CAKE:
  
• 18-1/4 oz box butter recipe yellow cake mix (with pudding)
  
• 2 T lime juice, plus water to equal 1 cup
  
• 1/2 cup (1 stick) unsalted butter, softened
  
• 3 large eggs
  
• FILLING:
  
• 14-oz can sweetened condensed milk (not evaporated)
  
• 1/2 cup lime juice
  
• 2 cups whipping cream
  
• sliced lime or lime zest, for garnish (optional)
  






Instructions



1. Preheat oven to 350. Grease and lightly flour two 8- or 9-inch round cake pans. In a large bowl, beat the cake mix, lime juice-water mixture, butter and eggs with an electric mixer on low speed until moistened; then beat on medium speed 2 minutes. Divide batter equally between prepared pans.
   
2. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes, then remove cakes to racks to cool completely, about 1 hour.
   
3. Prepare filling: In a small bowl, mix the condensed milk and 1/2 cup lime juice with a wooden spoon until well blended. Beat the whipping cream in a large bowl with an electric mixer on high speed until stiff peaks form. Remove 1 cup of the whipped cream and set aside for garnish; fold condensed-milk mixture into remaining whipped cream until just blended.
   
4. To assemble torte, slice each cake in half horizontally so you have 4 layers. Place 1 cake layer, cut side up, on a serving plate. Spread with 1/3 of the whipped cream-lime filling. Repeat with second and third cake layers. Top with remaining cake layer. Spread reserved plain whipped cream over top of torte. Refrigerate at least 2 hours before serving. Garnish with lime slices or zest, if you like.
   






Final Comments


Serves 12