Lime Cream Torte

Lime Cream Torte

My Aunt Sue gave me this recipe while visiting Nashville this past May. She is a wonderful baker, so I have faith in anything she recommends. She told me how easy it was to make and I knew it would compliment any Summer meal! I kept waiting for the perfect opportunity to try this recipe out. My brother and I invited our parents to his house for Father's Day cookout! I knew my dad liked Key Lime Pie and I was hoping for a similar flavor out of the cake. The cake seemed to be a success! Everyone really enjoyed it and with it being such a hot day, it was a rather light dessert!

Ingredients:

• 1 package (18-1/4 ounces) butter recipe golden cake mix
• 3 eggs
• 1/2 cup butter, softened
• 7 tablespoons water
• 3 tablespoons lime juice
• FILLING:
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup lime juice
• 2 cups heavy whipping cream, whipped
• Lime slices and blackberries, optional

Directions:

In a large bowl, combine the cake mix, eggs, butter, water and lime juice; beat on low speed for 30 seconds. Beat on medium for 2 minutes.  Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.  In a large bowl, combine milk and lime juice. Fold in whipped cream. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1-1/4 cups filling. Repeat layers twice. Top with the remaining cake layer. Frost the top of cake with remaining filling.  Refrigerate for at least 1 hour. Serve with lime slices if desired. 

Yield: 10-14 servings.