Key Lime Mousse Cake - Pampered Chef
- preheat oven to 325*.
- Grease and flour 9" springform pan. In small
batter bowl, combine cake mix and flour, mix well using whisk. Add
water and egg; whisk till smooth.
- Pour batter into pan.
- Bake 25-28 m inutes till toothpick inserted in center comes out clean.
- Remove from oven to wire rack and cool completely. Leave cake in pan.
- Brush cake with 1/2 cup of the limeade concentrate (thawed).
- Attach large star tip to pastry bag, fill with 1 cup of Cool Whip and set this aside in refrigerator to decorate later.
- In medium microwave safe bowl, micro cream cheese on high 30 seconds or softened. whisk till smooth.
- Gradually add remaining limeade concentrate,
whisking until smooth. add remaining whipped topping and pudding mix,
mix till smooth with spatula.
- Spoon filling over cake, spread evenly using small spreader.
- Zest lime, then slice lime thinly, cut slices in half.
- If desired, you may grate white chocolate morsels on hand grater, over filling.
- Run a smooth blade knife around inside of cake and release collar.
- Use reserved Cool Whip that is in pastry bag to pipe design around top edge of cake.
- Place lime halves between design (stars) and sprinkle lime zest over cake.
- Tastes better if you chill cake for 1 hour before serving.
