Key Lime Cake
From zena824 16 years agoIngredients
- 1 white cake mix with pudding (pillsbury) shopping list
- 2 cups whipping cream shopping list
- 1 can Eagle Brand milk shopping list
- 1/2 Cup fresh squeezed lime juice shopping list
How to make it
- Prepare cake as directed on box in layers or 9 x 13 pan.
- Cool cake completely.
- Cut cake in layers in half horizontally.
- Whip cream till stiff.
- In separate bowl, stir together Eagle Brand milk and lime juice.
- Fold into whipped cream.
- Frost between layers and on sides of cake.
- May garnish top with a twisted slice of lime.
- Refrigerate 6 to 8 hours before serving.
- Hints.
- She fixed the cake in layers, but she has had it in a 9 x 13 pan too.
- The 9 x 13 pan looked great on a pretty party tray.
- There was plenty of frosting, so you can ice the layers good.
- You can use the egg white version on the cake mix as well.
- It takes more than 5 small limes to make enough juice so you need to have several extra limes to make enough juice.
- she said the fresh limes tasted better than the bottled juice.
The Rating
Reviewed by 9 people-
Sounds really good, saving to make, you have my 5 for the great post, Thanks for sharing.
henrie in Savannah loved it
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Hi Zena!! Nice to see you and this recipe sounds wonderfully easy. I have a recipe for a key-lime cake but it didn't turn out good at all. I would love to try this one soon, just gotta get more stuff! Thanks for posting.
jett2whit in Union City loved it
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This does sound delicious and thank your neighbor for me! This would be a lovely cake to serve over the holidays and perfect for a Mother's Day meal or even a Sunday brunch! Thanks for posting the recipe!
annieamie in Los Angeles loved it
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