LIME CREAM TORTE RECIPE
This impressive-looking dessert is surprisingly simple to prepare. Light and refreshing, it's a super make-ahead treat- the flavor gets getter as it sits in the refrigerator. I've had many requests for the recipe.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, eggs, butter, water and lime juice; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
- Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
- In a large bowl, combine milk and lime juice. Fold in whipped cream. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1-1/4 cups filling. Repeat layers twice. Top with the remaining cake layer. Frost the top of cake with remaining filling.
- Refrigerate for at least 1 hour. Serve with lime slices if desired.
- Yield: 10-14 servings.
- Originally published as Lime Cream Torte in Taste of Home
- August/September 2001, p39
- Nutritional Facts
- serving (1 piece) equals 404 calories, 20 g fat (11 g saturated fat), 99 mg cholesterol, 367 mg sodium, 53 g carbohydrate, trace fiber, 6 g protein.
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