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Key Lime Cream Torte Recipe

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This recipe for Key Lime Cream Torte is from The Nicci Young Family Cookbook Project, 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:  
1/2 c. plus 2 T. key lime juice, divided
1 box butter cake mix with pudding
1/2 c. butter, softened
3 eggs
1 (14 oz.) can sweetened condensed milk
2 c. heavy whipping cream
lime slices
water
Directions:
Directions:
Preheat oven to 350. Grease and flour two 9-inch round cake pans. Place 2 T. lime juice in liquid measuring cup and add enough water to equal 1 c. (Set aside remaining 1/2 c. lime juice.) In large mixing bowl, combine cake mix, water/lime juice mixture, butter, and eggs. Beat until well-combined. Pour batter into prepared pans and bake 20 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes, the invert onto wire racks and cool completely.

In medium mixing bow, combine remaining 1/2 c. lime juice with sweetened condensed milk. In a separate bowl, beat whipping cream until stiff. Set aside 1 c. of whipped cream, fold the rest into the condensed milk mixture.

Slice cakes in half horizontally to make 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with 1/3 of the filling. Repeat with second and third layers. Place fourth cake layer, cut side down, on top. Spread the reserved whipped cream on top of the torte. Refrigerate 2 to 3 hours before serving. Garnish with lime slices.
Personal Notes:
Personal Notes:
Got this from Clairon Plamer who got it from The Patagraph.

 

 

 

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