LIME CREAM TORTE (Dated, Dec.4th, 2009)

This refreshing cake goes up for Carol Laws this morning because it is her birthday. Refreshing is what Carol has always been to me. She is pretty, and sweet, and always has a smile for you. Happy Birthday Carol!

1 pkg. butter recipe golden cake mix
3 eggs
1 stick butter, softened
1/3 cup plus 1 Tbsp. water
3 Tbsp. freshly squeezed lime juice

In 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-inch round cake pans. Bake at 375 degrees for 20 to 25 minutes or until done. Cool for 10 minutes in pans then remove and allow to cool completely before filling with:

1 can (14oz.) sweetened condensed milk
1/2 cup freshly squeezed lime juice
2 cups heavy whipping cream, whipped

In 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 the cake with the remaining filling. Refrigerate for at least 4 hours or up to 3 days before serving. Garnish with fresh lime slices to serve. Store any remaining cake in refrigerator.
Serves: 10 to 14

Cooks Note: This easy to prepare cake is light and refreshing and the flavor improves as it sits in the refrigerator. Anyone who eats it wants the recipe!