Key Lime Mousse Cake

Source: The Pampered Chef

Ingredients

• 1 package (9 ounces) yellow cake mix
• 2 tablespoons all-purpose flour
• 1/2 cup water
• 1 egg
• 1 container (12 ounces) frozen limeade concentrate, thawed, divided
• 1 package (8 ounces) cream cheese, softened
• 1 package (3.3 ounces) 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 25-28 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).

Yield: 12 servings

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

Cook's Tip: For a cooler serving temperature, refrigerate cake 30 minutes, leaving collar of Springform Pan around cake.