I was approached to donate a "specialty cake" for the teachers' appreciation luncheon for our elementary school last month. When it came time to bake, I turned to an old standby from my Pampered Chef days - Key Lime Mousse Cake.
I rarely stick to a recipe as written, so I will write this recipe as I make it rather than how it is published.
Key Lime Mousse Cake
1 package yellow cake mix
4 tablespoons all-purpose flour
1 cup water
1 container (12 ounces) frozen limeade concentrate, thawed, divided
2 packages (8 ounces) cream cheese, softened
1 package (3.3 ounces) vanilla instant pudding mix
1 (8 oz) container of Cool Whip
2 tablespoons white chocolate morsels, grated (optional)
Preheat oven to 325°F. Grease 2 spring form pans, bottoms lined with parchment paper. Combine cake mix and flour; mix well using a whisk. Add water and eggs; whisk until smooth. Pour batter into pans.
Bake 20-25 minutes or until toothpick comes out clean.
Cool completely. Brush cakes with 1/2 cup of the limeade concentrate
Fill pastry bag with 1 cup Cool Whip and set aside. Microwave cream cheese for about 1 minute or until softened; whisk until smooth.
Gradually whisk in remaining limeade concentrate until smooth.
Add remaining whipped topping and pudding mix; mix until smooth, then spoon filling over cakes; spread evenly. Run a knife around edge of cake; remove collar. Now, stack the two cakes one on top of the other.
Zest lime then slice into thin slices. Cut each slice in half - set aside.
Grate white chocolate over filling. Pipe rosettes around top edge of cake with reserved Cool Whip, then place 1/2 lime slice between each rosette. Sprinkle lime zest over center of cake and allow to refrigerate for about an hour to set up.
The second half of my duty is to collect cakes from other parents who will drop off in the cake "drive through" tomorrow morning. That sounded like a great idea about a month ago, however, it is now about 33 degrees out there!