Key Lime Cream Cake
1 cup graham cracker crumbs (15 squares)
1/2 cup sugar
1/2 cup butter or margarine, melted
2 TB Key lime or regular lime juice
1 pkg. yellow cake mix
1/2 cup butter or margarine, softened
2 tsp. grated Key lime or regular lime peel
Creamy Key Lime Filling (below)
1. Heat oven to 350 degrees. Grease bottoms only of 2 round pans, (8 or 9 inch), with shortening (dark or nonstick pans are not recommended). Line pans with waxed paper. Grease top of waxed paper and sides of pan; lightly flour. Mix cracker crumbs, sugar and melted butter in medium blow. Spread 2/3 cup of mixture in each pan.
2. Add enough water to lime juice to measure 1 1/3 cups. Beat cake mix, softened butter, lime juice mixture, lime peel and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3. Bake 8-inch rounds 42 to 45 minutes, 9-inch rounds 36 to 46 minutes, or until toothpick inserted in center, blah, blah, blah. Run sharp knife around side of pans to loosen cakes. Cool in pans 15 minutes. Remove from pans to wire rack, placing cakes crumb mixture side up and removing waxed paper from top of cakes. Cool completely, about 1 hour.
4. Place 1 layer, crumb side up, on serving plate. Spread with 1 cup Creamy Key Lime Filling to within 1/4 inch of edge. Add second layer, crumb side up; frost side and top of cake with remaining filling. Store, loosely covered in refrigerator. 12 to 16 servings.
Creaming Key Lime Filling
1 can (14 oz.) sweetened condensed milk
2 tsp grated Key lime or regular lime peel
1/2 cup Key lime or regular lime juice
1 1/2 cups whipping (heavy) cream
Stir together milk, lime peel and lime juice in small bowl; set aside. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold milk mixture into whipped cream just until blended.