Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt pan. In a large bowl, combine the cake mix, pudding, eggs, oil, water, and lime juice. Beat at medium speed for 2 minutes with an electric mixer. Spoon the batter into a prepared pan. Bake 55 minutes to 1 hour, or until a cake tester inserted in the centre comes out clean. Cool in the pan for 20 minutes. Remove to a cake plate before glazing.
Combine the powdered sugar, lime juice, water, and butter in a medium mixing bowl and beat until smooth. Drizzle over the warm cake. Garnish with limes and strawberries.
Makes 16 Servings
Tried and tested in the THASC kitchen.
Note; We used frozen strawberries and had some left over so we also filled the middle with strawberries. Personally if I was to do this cake again I would possibly use less water in the glaze to make it less thin and runny, but even so it went down a treat with our eager tasters!
Mix condensed milk, yolks, juice and cheese into food processor or blender. Pour into baked pie shell. Top with meringue from the egg whites and place under broiler for about 30 seconds or until lightly browned. Watch closely.
4 egg whites
½ cup sugar
1 teaspoon vanilla
Beat 4 egg whites until stiff, but still glossy. Add ½ cup sugar in small amounts, beating constantly. Add 1 teaspoon vanilla while still beating. Spread on pie, making sure that the edges of the crust are covered so that the meringue does not weep away when stored. Try not to have too many high peaks as these will brown faster under the broiler. If humidity is very high, add a pinch of cream of tartar to the egg whites before beginning to beat. Note: The addition of the cream cheese makes this pie stand up better than most key lime versions, and it adds just a subtle “what is it” to the finished product.
THASC is a unique small American business producing cards and other promotional products. www.thasc.com
This week’s “Sweet Treat Saturday” is starring a yummy Key Lime Pie.
What do you think? Give it a try using the recipe below!
You will need:
1 can (14 oz.) sweetened condensed milk
6 tbsp. key lime juice
2 cups heavy whipping cream, whipped, divided
1 graham cracker crust (9 in.)
1. In a large bowl, combine milk and lime juice. Refrigerate 1/4 cup whipped cream for garnish. Fold a fourth of the remaining whipped cream into lime mixture; fold in remaining whipped cream. Spoon into crust. Cover and freeze overnight.
2. Remove from freezer 10-15 minutes before serving. Garnish with reserved whipped cream.
Tested in the THASC kitchen. Photo by THASC. THASC is a unique small American business producing cards and other promotional products. www.thasc.com