 |
Lime Cream Torte
|
 |
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 slice, optional
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.
|
Printed from tasteofhome.com Nov 18, 2008Copyright Reiman Media Group, Inc © 2008 |