Key Lime Cream Cake

By sunshine68

Ingredients

• 1 cup graham cracker crumbs (15 squares)
• 1/2 cup sugar
• 1/2 cup butter or margarine, melted
• 2 tablespoons Key Lime or regular lime juice
• 1 package Betty Crocker Super Moist butter recipe yellow cake mix
• 1/2 cup butter or margarine softened
• 2 teaspoons of grated Key Limes or regular lime peel
• 3 eggs
• Creamy Key Lime filling-
• 1 can (14oz.) sweetened condensed milk
• 2 teaspoons grated Key Lime or reg lime peel
• 1/2 cup Key Lime or reg lime juice
• 1 1/2 cups whipping (Heavy) cream

Details

Servings 12
Preparation time 45mins
Cooking time 175mins
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 350. Grease bottoms only of 2 round pans. 8x1 1/2 or 9x1 1/2 inches with shortening (dark or nonstick are not recommended). Line pans with wax paper. Grease top of wax paper and sides of pan; lightly flour. Mix cracker crumbs, sugar, and melted butter in a medium bowl. Spread 2/3 cup of mixture in each pan.

2. Add enough water to lime juice to measure 1 1/3 cups. Beat cake mix, softened butter, lime juice mixture, lime peel, and eggs in a large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scrapping the bowl occasionally. Pour into pans.

3. Bake 8-inch rounds 42 to 52 minutes, 9 inch rounds 36 to 46 minutes, or until toothpick inserted in center comes out clean. Run sharp knife around side of pans to loosen cakes. Cool in pans 15 minutes. Remove from pans to wire rack , placing cakes crumb mixture side up and removing waxed paper from top of cakes. Cool completely about 1 hour.

4. Place 1 layer, crumb side up on serving plate. Spread with 1 cup Creamy key lime filling to within 1/4 inch of edge. Add second layer, crumb side up, frost side and top of cake with remaining filling. Store loosely covered in refrigerator.