Key Lime Mousse Cake

Yield: 12 servings

Ingredients

• 1 (9 ounce) box yellow cake mix
• 2 tablespoons all-purpose flour
• 1/2 cup water
• 1 egg
• 1 (12 ounce) can frozen limeade concentrate, thawed, divided
• 1 (8 ounce) package cream cheese, softened
• 1 (3.3 ounce) box white chocolate instant pudding and pie filling
• 1 lime
• 2 tablespoons white chocolate morsels, grated (optional)

Instructions

1. Heat oven to 325 degrees F. Grease and flour Springform Pan.
2. In Small Batter Bowl, combine cake mix and flour; mix well using Stainless Steel Whisk. Add water and egg; whisk until smooth. Pour batter into pan.
3. Bake 25 to 28 minutes or until Cake Tester inserted in center comes out clean.
4. Remove from oven to Stackable Cooling Rack; cool completely.
5. Brush cake with 1/2 cup of the limeade concentrate using Pastry Brush.
6. Attach open star tip to Easy Accent(R) Decorator; fill with 1 cup of the whipped topping and set aside. In Classic Batter Bowl, microwave cream cheese on HIGH 30 seconds or until softened; whisk until smooth. Gradually whisk in remaining 1/2 cup limeade concentrate until smooth. Add remaining whipped topping and pudding mix; mix until smooth using Classic Scraper. Spoon filling over cake; spread evenly using Small Spreader.
7. Zest lime using Lemon Zester/Scorer. Using Ultimate Slice & Grate fitted with v-shaped blade, slice lime. If desired, grate chocolate morsels over filling using Deluxe Cheese Grater. Run releasing tool around edge of cake; remove collar. Pipe whipped topping rosettes around top edge of cake. Sprinkle lime zest over center of cake. Garnish cake with lime slices.
8. Slice using Utility Knife; serve using Slice 'N Serve(R).

Notes

For a cooler serving temperature, refrigerate cake 30 minutes, leaving collar of Springform Pan around cake.

Nutrition

Per serving: Calories 320, Total Fat 14g, Saturated Fat 9g,Cholesterol 40mg, Carbohydrates 44g, Protein 3g, Sodium 320mg, Fiber 0g

Attribution

Recipe credit: Pampered Chef