Serves: 12
Total Calories: 322
Heat oven to 350°F. Grease and flour two 9- or 8-inch round cake pans. In large bowl, combine all cake ingredients at low speed until moistened beat 2 minutes at high speed. Pour batter into greased and floured pans.
Bake at 350°F. Bake 9-inch pans 30 to 40 minutes, bake 8-inch pans 35 to 45 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes remove from pans. Cool completely.
In small bowl, combine sweetened condensed milk and 1/2 cup lime juice mix well. In large bowl, beat whipping cream until stiff peaks form. Reserve 1 cup of whipped cream. Fold condensed milk mixture into remaining whipped cream just until blended.
To assemble cake, slice each cake layer in half horizontally to make 4 layers. Place 1 cake layer cut side up on serving plate spread with 1/3 of whipped cream filling. Repeat with second and third cake layers. Top with remaining cake layer. Pipe in decorative pattern or spread reserved whipped cream over top of torte. Refrigerate 2 to 3 hours before serving. Garnish with lime slices. Store in refrigerator.
HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry cake mix. Bake at 350°F. for 25 to 35 minutes.
Nutrition Per Serving: Calories 510 Protein 7g Carbohydrate 56g Fat 29g Sodium 430mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Key Lime Cream Torte recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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