Key Lime Cream Cake

Adapted from Betty Crocker website
Can I just say that this may be my most favorite cake ever? It’s a WOW cake, and it’s not too fussy or difficult to make. Imagine Key Lime Pie in cake form and voila…Wow!!!!!

Jill B

Ingredients:
1 cup graham cracker crumbs (15 squares)
½ cup sugar
½ cup butter or margarine, melted
2 Tbs key lime juice
1 package Betty Crocker® SuperMoist® butter recipe yellow cake mix
½ cup butter or margarine, melted
2 Tbs grated regular lime peel
3 eggs
Creamy Key Lime Filling:
1 can (14 oz) sweetened condensed milk
2 tsps grated regular lime peel
½ cup key lime juice
1 ½ cups heavy whipping cream
Directions:
Heat oven to 350 degrees F. Grease bottoms only of two round pans (8 or 9-inch) with shortening. Line pans with waxed paper. Grease top of waxed paper and sides of pan; lightly flour. Mix cracker crumbs, sugar and melted butter in medium bowl. Spread 2/3 cup of mixture in each pan
Add enough water to lime juice to measure 1 1/3 cups. Beat cake mix, softened butter, lime juice mixture, lime peel and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
Bake 8-inch rounds 42 to 52 minutes, 9-inch rounds 36 to 46 minutes, or until toothpick inserted in center comes out clean. Run sharp knife around side of pans to loosen cakes. Cool in pans 15 minutes. Remove from pans to wire rack, placing cakes crumb mixture side up and removing waxed paper from top of cakes. Cool completely, about 1 hour.
Place 1 layer, crumb side up, on serving plate. Spread with 1 cup Creamy Key Lime 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.
Method for Cream Key Lime Filling: Stir together milk, lime peel and lime juice in small bowl; 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.