Key Lime Cake
I made this for my sons birthday. He loves key lime pie.
It is better than any pie you have ever had.
The recipe is a take off from Pillbsbury creamy lemon lime cake.
This is my version.
Butter and flour a 9×13 pan
1 package of Pillsbury key lime cake mix
1 1/4 cups lime seltzer
2 tablespoons canola oil
3 large eggs
1 (14 oz.) can of sweetened condensed milk
1 cup heavy cream divided into thirds
1/2 cup lime juice divided in half
1 (16 oz.) can of Pillsbury key lime frosting
Preheat the oven to 350 degrees
Mix the cake mix, seltzer, oil and eggs. Beat at least two minutes till nice and smooth.
Pour into the pan and even it out.
Bake 28 minutes till the knife comes out clean.
Cool 10 minutes.
Poke holes in the top of the cake about one inch apart.
Do not go all the way to the bottom.
The holes need to be big so use a spoon handle.
Next mix the condensed milk, 1/3 of the heavy cream and the lime juice.
I put this into a pastry bag because the mixture is so thick it is hard to get into the holes.
Spread the remainder on top of the cake.
Beat the remaining 2/3 cup of cream till stiff.
Add the rest of the lime juice and the can of frosting and beat everything together till smooth.
Frost the cake
I decorated the cake with thin sliced lime slices
This has to be refrigerated because of the cream but it won’t take up to much room for long.
The cake disappeared.
So good, so bad, so gone.
Thank you Pillsbury. Hope you like my changes.