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CAKE
1 package (1-lb 2.25-oz) pudding-included butter flavor cake ...
2 tablespoons lime juice plus water to equal 1 cup
1/2 cup butter or margarine, softened
3 eggs
FILLING
1 (14-ounce) can sweetened condensed milk (not evaporated)
1/2 cup lime juice
2 cups whipping cream
GARNISH
Lime slices, if desired
Heat oven to 350°F. Grease and flour two 9- or 8-inch round cake pans. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pans.
Bake at 350°F. Bake 9-inch pans 30 to 40 minutes, bake 8-inch pans 35 to 45 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely.
In small bowl, combine sweetened condensed milk and 1/2 cup lime juice; mix well. In large bowl, beat whipping cream until stiff peaks form. Reserve 1 cup of whipped cream. Fold condensed milk mixture into remaining whipped cream just until blended.
To assemble cake, slice each cake layer in half horizontally to make 4 layers. Place 1 cake layer cut side up on serving plate; spread with 1/3 of whipped cream filling. Repeat with second and third cake layers. Top with remaining cake layer. Pipe in decorative pattern or spread reserved whipped cream over top of torte. Refrigerate 2 to 3 hours before serving. Garnish with lime slices. Store in refrigerator.
HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry cake mix. Bake at 350°F. for 25 to 35 minutes.
Nutrition Per Serving: Calories 510; Protein 7g; Carbohydrate 56g; Fat 29g; Sodium 430mg
1 package (1-lb 2.25-oz) pudding-included butter flavor cake ...
2 tablespoons lime juice plus water to equal 1 cup
1/2 cup butter or margarine, softened
3 eggs
FILLING
1 (14-ounce) can sweetened condensed milk (not evaporated)
1/2 cup lime juice
2 cups whipping cream
GARNISH
Lime slices, if desired
Heat oven to 350°F. Grease and flour two 9- or 8-inch round cake pans. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pans.
Bake at 350°F. Bake 9-inch pans 30 to 40 minutes, bake 8-inch pans 35 to 45 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely.
In small bowl, combine sweetened condensed milk and 1/2 cup lime juice; mix well. In large bowl, beat whipping cream until stiff peaks form. Reserve 1 cup of whipped cream. Fold condensed milk mixture into remaining whipped cream just until blended.
To assemble cake, slice each cake layer in half horizontally to make 4 layers. Place 1 cake layer cut side up on serving plate; spread with 1/3 of whipped cream filling. Repeat with second and third cake layers. Top with remaining cake layer. Pipe in decorative pattern or spread reserved whipped cream over top of torte. Refrigerate 2 to 3 hours before serving. Garnish with lime slices. Store in refrigerator.
HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry cake mix. Bake at 350°F. for 25 to 35 minutes.
Nutrition Per Serving: Calories 510; Protein 7g; Carbohydrate 56g; Fat 29g; Sodium 430mg
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