Key Lime Torte -

Key Lime Torte



1 package  pudding-included butter flavor cake mix
2 tablespoons  Key lime juice, plus water equal to 1 cup
½ cup  softened butter
3  eggs


1 (14 oz) can sweetened condensed milk (not evaporated)
½ cup  Key lime juice
2 cups  heavy whipping cream


Lime slices, if desired, or grated lime zest (personal preference here)

Heat oven to 350 degrees.

Grease and flour two 8" or 9" 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 degrees.  Bake 9" pans for 30 - 40 minutes, bake 8" pans at 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 ½ cup lime juice; mix well.  In large, chilled bowl, beat whipping cream until stiff peaks form.  Reserve 1 cup of whipping cream / set aside.  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, or lime zest.  Store in refrigerator.

Yield - about 12 servings

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