This is the cake that I made for Travis’s birthday. His review is “a perfect cake”. I think it could probably use a bit more lime, it was awfully sweet. I actually had the same issue with Paula Deen’s lemon bars when I made those. There just isn’t quite enough citrus flavor.
I didn’t cover the full cake with whipped cream as the recipe called for, because Travis is vehemently opposed to whipped cream in both principle and practice. And, after all, it was his birthday. But I did add some to my slice and thought it was good.
1 (18 3/4 ounce) package yellow cake mix
1/4 cup vegetable oil
2 (8 ounce) packages cream cheese, at room temperature
1 (14 ounce) can sweetened condensed milk
2 teaspoons grated lime zest
1/3 cup fresh lime juice
1 teaspoon vanilla
1 (8 ounce) container Cool Whip, or 2 cups heavy cream, whipped with 1/2 cup sugar until stiff
lime slice, for garnish
Preheat oven to 300 degrees. Reserve 1/2 cup dry cake mix. In large bowl, combine remaining cake mix, 1 egg, and oil. Mix well (mixture will be crumbly). Press evenly in bottom and 1 and 1/2 inches up sides of greased 13×9 inch pan.
In same bowl, beat cheese until fluffy. Beat in condensed milk until smooth. Add remaining eggs and reserved cake mix and beat 1 minute at medium speed. Stir in lime zest, lime juice and vanilla. Pour into prepared crust. Bake for 50 – 55 minutes or until center is firm.
Cool to room temperature. Chill thoroughly. Spread Cool Whip over top. Cut into squares to serve. Garnish with lime slices.