Key Lime Cream Torte

By Nitaj3

Ingredients

• CAKE:
• □ 1 pkg. Pillsbury Plus Butter Recipe Cake mix
• □ 2 tbsp. key lime juice plus water to equal 1 c.
• □ 1/2 c. butter, soft
• □ 3 eggs
• FILLING:
• □ 1 (14 oz.) can sweetened condensed milk (not evaporated)
• □ 1/2 c. key lime juice □
• 2 c. whipping cream

Preparation

Step 1

Oven to 350 degrees. Grease and flour 2 (8 inch) round cake pans. Combine all cake ingredients at low speed until moist. Beat 2 minutes on high. Pour into pans. Bake 30 to 40 minutes. Cool 15 minutes. Remove from pans. Cool completely.
Combine sweetened condensed milk and 1/2 cup lime juice, mix well. Beat whipping cream until stiff peaks form. Reserve 1 cup of cream. Fold condensed milk mixture into whipped cream just until blended. Slice each cake layer in half horizontally to make 4 layers. Spread 1 cake layer with 1/8 of whipping cream mixture, repeat. Top with remaining cake layer. Pipe in decorative pattern or spread unused whipped cream over top. Refrigerate 2 to 3 hours. Garnish with lime slices. Store in refrigerator. Serve 12.