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Key Lime Cream Cake Recipe

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This recipe for Key Lime Cream Cake is from Family Favorites 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 yellow butter cake mix (Duncan Hines)
2 t. key lime juice + water to equal 1 cup
1/2 cup butter, softened
3 eggs
Filling:
1 14 oz. can Eagle Brand Milk
1/2 cup key lime juice
1 cups whipping cream, beaten until stiff
Frosting:
1 cups powdered sugar
8 oz. cool whip
8 oz. cream cheese, softened
Directions:
Directions:
Cake: Beat on low all the cake ingredients until mixed, then on high for 2 minutes. Pour into 2 greased and floured 9" round pans. Bake at 350 for 20-30 minutes until done. Cool, then freeze and slice the layers into. (Dental floss can make easier slicing.)
Filling: Mix Eagle Brand Milk and key lime juice. Fold in whipped cream and chill.
Frosting: Beat cream cheese and powdered sugar, then fold in Cool Whip and mix well.

Place cake layer, cut side up, on place and spread with 1/4 of the filling. Repeat with the next three layers. Frost sides and top with cream cheese frosting. Chill. Can garnish with lime slices or flowers if desired.

 

 

 

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