Key Lime Cream Cake

Key Lime Cream Cake

Finally, the mouth-watering sweet-sour combo loved in Key lime treats comes in cake version. It’s a fresh, delicious escape on a dessert plate.

Prep Time

45

Minutes

Total Time

2:55

Hrs:Mins

Makes

12 to 16

servings

1
cup graham cracker crumbs (15 squares)
1/2
cup sugar
1/2
cup butter, melted
1
package Betty Crocker® SuperMoist® butter recipe yellow cake mix
2
tablespoons Key lime or regular lime juice (plus water to measure 1 cup)
1/2
cup butter or margarine, softened
2
teaspoons grated Key lime or regular lime peel
3
eggs
Creamy Key Lime Filling and Frosting
1
can (14 ounces) sweetened condensed milk
2
teaspoons grated Key lime or regular lime peel
1/2
cup Key lime or regular lime juice
1 1/2
cups whipping (heavy) cream
  1. Heat oven to 350°F. Grease bottoms only of two 8- or 9-inch round cake pans (dark or nonstick pans not recommended). Line pans with waxed paper. Grease waxed papers and sides of pans; lightly flour. In medium bowl, mix cracker crumbs, sugar and melted butter. Spread 2/3 cup of mixture in each pan.
  2. In large bowl, beat cake mix, lime juice mixture, softened butter, 2 teaspoons lime peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  3. Bake 8-inch rounds 36 to 43 minutes, 9-inch rounds 32 to 38 minutes, or until toothpick inserted in center comes out clean. Run sharp knife around sides of pans to loosen cakes. Cool in pans 15 minutes. Remove from pans to cooling rack, placing cakes crumb-mixture-side-up and removing waxed paper from tops of cakes. Cool completely, about 1 hour.
  4. To make Creamy Key Lime Filling and Frosting, in small bowl, stir together condensed milk, 2 teaspoons lime peel and 1/2 cup lime juice; set aside. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold milk mixture into whipped cream just until blended.
  5. Place 1 layer, crumb side up, on serving plate. Spread with 1 cup filling to within 1/4 inch of edge. Add second layer, crumb side up; frost side and top of cake with remaining filling. Store loosely covered in refrigerator.
Makes 12 to 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Shave off some twists of lime peel to trim the top of this cake. In a hurry? Use small slices of lime as a garnish.
Key limes, grown in Florida, are a fraction of the size of the limes that are usually seen in the grocery store and are more yellow than green in color. Fresh Key limes are available in specialty produce markets or gourmet food stores, but fortunately, bottled unsweetened Key lime juice is widely available. Look for it next to the bottled lemon juice.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 550
    • (Calories from Fat 270),
  • Total Fat 30g
    • (Saturated Fat 18g,
    • Trans Fat 1g),
  • Cholesterol 140mg;
  • Sodium 460mg;
  • Total Carbohydrate 64g
    • (Dietary Fiber 0g,
    • Sugars 45g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 3 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 1/2 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.