Lime Cream Torte

By dette

This impressive-looking dessert is surprisingly simple to prepare. Light and refreshing, it's a super make-ahead treat- the flavor gets getter as it sits in the refrigerator. I've had many requests for the recipe.

Ingredients

• FILLING:
• 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
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup lime juice
• 2 cups heavy whipping cream, whipped
• Lime slices, optional

Preparation

Step 1

Lime Cream Torte Recipe

10-14 ServingsPrep: 20 min. + chilling Bake: 20 min. + cooling20 20 40 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, 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.

Editor's Note:This recipe was tested with Duncan Hines Butter Recipe Golden Cake mix.



Nutrition Facts: 1 serving (1 piece) equals 404 calories, 20 g fat (11 g saturated fat), 99 mg cholesterol, 367 mg sodium, 53 g carbohydrate, trace fiber, 6 g protein.