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This is another one of my variations of the WASC recipe. It’s very moist and delicious!

Key Lime

Ingredients

  • 2 pkgs white cake mix
    2 c flour
    2 c sugar
    1 small pkg cheesecake pudding mix, dry
    8 egg whites
    2 2/3 c limeade
    3 (6oz) containers key lime yogurt
    1/4 c oil
    1 t vanilla
    1 tsp butter flavoring
    1 tsp coconut
    1 dram LoRann Key Lime

    Key Lime Curd (I can’t remember the source of this recipe!)
    6 tablespoons butter
    1/2 c sugar
    3 eggs
    1 tsp key lime zest
    2/3 c fresh key lime juice

    Over low heat, melt the butter in a saucepan. Add the remaining ingredients and whisk continuously for about 8-10 minutes or until it forms a custard. Allow to cool then pour into a jar and refrigerate. The curd will thicken considerably as it cools.

Instructions

    Heat oven to 325.

  1. Combine dry ingredients; throw in the rest of the ingredients. Beat ’til combined!
  2. Expect them to bake over an hour.
  4. Torte and fill with lime curd. I also like to use a mock-cheesecake filling along with the curd (JellO Cheesecake pudding mix whipped into Frostin’ Pride or Bettercreme — or Cool Whip).