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KEY LIME CREAM TORTE Recipe

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This recipe for KEY LIME CREAM TORTE, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Creevy
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (1# 2.25 oz.) pudding included, butter-flavored cake mix
2 T. bottled key lime juice or plain lime juice, plus water to equal 1 cup.
˝ c. softened butter or margarine
3 eggs
Filling
1 can (14 oz.) sweetened condensed milk
˝ c. bottled key lime juice or bottled lime juice
2 c. whipping cream
Fresh lime slices, for garnish

Directions:
Directions:
Preheat oven to 350. Grease and flour 2 8”or 9” round cake pans.

In large mixing bowl, combine cake mix, lime juice and water, butter and eggs. Blend at low speed with electric mixer, until moistened; beat 2 minutes at high speed. Pour batter into pans.

Bake 9” pans for 20-30 minutes; 8” pans for 30-40 minutes or until toothpick in center comes out clean. Cool 15 minutes; remove from pans. Cool completely.

For filling, in small bowl, combine sweetened condensed milk and lime juice, mixing well. In large bowl, beat whipping cream with electric mixer until stiff peaks form. Reserve ˝ to 1 c. of whipped cream; set aside. Fold condensed milk mixture into remaining whipped cream until just blended.

To assemble torte, slice each cake layer in half, horizontally, to make 4 layers. Place first layer cut side up, on serving plate; spread with 1/3 of filling. Repeat with second and third cake layers. Top with remaining cake layer. Spread top with reserved whipped cream. Refrigerate 2-3 hours before serving. When ready to serve, garnish with fresh lime slices. Store in fridge.

Personal Notes:
Personal Notes:
Nellie & Joe’s Famous Key West Lime Juice is available at some area supermarkets and food specialty stores.

 

 

 

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