KEY LIME CREAM TORTE

Steps:

• Heat oven to 350°F. Grease and flour two 9- or 8-inch round cake pans. In large bowl, combine all cake ingredients at low speed until moistened beat 2 minutes at high speed. Pour batter into greased and floured pans.Bake at 350°F. Bake 9-inch pans 30 to 40 minutes, bake 8-inch pans 35 to 45 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes remove from pans. Cool completely.In small bowl, combine sweetened condensed milk and 1/2 cup lime juice mix well. In large bowl, beat whipping cream until stiff peaks form. Reserve 1 cup of whipped cream. Fold condensed milk mixture into remaining whipped cream just until blended.To assemble cake, slice each cake layer in half horizontally to make 4 layers. Place 1 cake layer cut side up on serving plate spread with 1/3 of whipped cream filling. Repeat with second and third cake layers. Top with remaining cake layer. Pipe in decorative pattern or spread reserved whipped cream over top of torte. Refrigerate 2 to 3 hours before serving. Garnish with lime slices. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry cake mix. Bake at 350°F. for 25 to 35 minutes.Nutrition Per Serving: Calories 510 Protein 7g Carbohydrate 56g Fat 29g Sodium 430mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.