Key Lime Mousse Cake

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)

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(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.

Source: Pampered Chef