Key Lime Cream Torte
|Butter cake mix||18 1⁄4 Ounce (1 package, Pillsbury Moist Supreme)|
|Lime juice||2 Tablespoon, mix water to equal 1 cup|
|Butter||1⁄2 Cup (8 tbs), softened|
|Canned sweetened condensed milk||14 Ounce (1 can, not evaporated)|
|Lime juice||1⁄2 Cup (8 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Lime slices||3 (if desired)|
1 Preheat the oven to 350°Fahrenheit.
2 Grease two 9 or 8-inch round cake pans and dust them with flour.
3 In a large bowl, add all cake ingredients and beat at low speed until moistened.
4 Beat for another 2 minutes at medium speed.
5 Into the prepared pans, pour the mixture.
6 Bake 9-inch pans for 30 to 40 minutes and 8-inch pans for 35 to 45 minutes or until toothpick inserted in center comes out clean.
7 Allow to cool for 15 minutes.
8 Remove from pans.
9 Let cool for 1 hour or until completely cooled.
10 In a small bowl, mix condensed milk along with 1/2 cup lime juice; blend well.
11 In a large bowl, briskly beat whipping cream until stiff peaks form.
12 Reserve 1 cup of the whipped cream.
13 Gradually fold the condensed milk mixture into the remaining whipped cream just until blended.
14 Cut each layer, horizontally in half to make 4 layers.
15 On a serving plate, place 1 cake layer, cut side up.
16 Spread 1/3 of the whipped cream filling on the cake layer.
17 Repeat with second and third cake layers.
18 Arrange the remaining cake layer on top.
19 Spread reserved whipped cream over top of torte, or pipe in decorative pattern.
20 Place in the Refrigerator for at least 2 hours before serving.
21 Garnish with lime slices and serve.