Categories: Cakes
Ingredients
- Cake--
- 1 box white cake mix, plus ingredients called for on box
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- Filling--
- 1 14 oz can sweetened condensed milk
- 3/4 cup heavy whipping cream
- 1/2 cup bottled key lime juice (I had several limes so I juiced them and also used the zest in all layers.)
- Zest from 1 lime
- -
- Topping--
- 1 1/2 cups heavy shipping cream
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
Directions
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Prepare and bake cake according to package instructions in a 9×13 inch baking pan. (I also added a little lime zest.
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Let cool for 5 minutes, then poke holes all over cake with the handle of a wooden spoon, but don’t poke through to the bottom. Set aside.
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For the filling, add condensed milk, whipping cream and lime zest to a medium bowl. Whisk to combine. Add lime juice and once again, whisk to combine. It will start to thicken quickly; pour over cake, spreading with a spatula to encourage it to fill in holes. Chill for at least 1 hour, and up to overnight.
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While cake chills, make the topping. To a medium bowl, all whipping cream and vanilla extract. Beat with an electric mixer until starting to thicken, then gradually add powdered sugar and continue beating until still peaks form
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Spread over cake and garnish with sliced limes and lime zest, if desired.