Key Lime Mousse Cake
1 package (9 ounces) yellow cake mix
2 tablespoons all-purpose flour
1/2 cup water
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
2 tablespoons white chocolate morsels, grated (optional)
Preheat oven to 325°F. Grease and flour Springform Pan. 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.
Bake 25-28 minutes or until Cake Tester inserted in center
comes out clean. Remove from oven to Stackable Cooling Rack; cool completely.
Brush cake with 1/2 cup of the limeade concentrate using Pastry Brush.
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.
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. Slice using
Utility Knife; serve using Slice 'N Serve.
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