Thursday Recipes: Key Lime Pie Cake Bites

June 7 2012– This weeks recipe comes from Wendy Paul’s book, 101 Gourmet Cake Bites.


Key Lime Pie


I know that this may be difficult for you to imagine, so you are going to have to bake these little cake bites for yourself. Either that or move into a home for sale in my neighborhood, and I will bring you some regularly.


1 box yellow cake mix

½ Tbsp. grated lime zest

1/3 cup key lime juice

¾ cup half-and-half

2 eggs

Mix together cake mix, lime zest, key lime juice, half-and-half, and eggs. Batter will be thick. Pour into a greased 9×13 baking pan. Bake at 350 degrees for 28-32 minutes or until cake springs back when lightly touched. Remove from oven and cool completely. Crumble cake into small, even pieces, placing crumbs in a large bowl (p).


¼ cup Lime Buttercream Frosting (see below)

½ cup sweetened condensed milk

2 Tbsp. grated lime zest

With the back of a spoon, mix together cake crumbles with other ingredients until a thick dough consistency forms. Shape into evenly sized cake bites and cool 1-2 hours in the refrigerator, or 20 minutes in the freezer. Dip into white melting chocolate. Top with crushed graham crackers if desired.

To Purchase: 101 Gourmet Cake Bites


Lime Buttercream

8 Tbsp. (1 stick) butter, room temperature

3 3/4 cups powdered sugar, sifted

3″“4 Tbsp. milk or cream

2 tsp. lime extract or lime juice

2 Tbsp. lime zest

place butter in a large mixing bowl. Beat until light and fluffy,

about 30 seconds. Stop the mixer before adding the sugar or you will

have a large mess to clean up.

Add sugar, 3 tablespoons milk (or cream), lime extract or juice,

and lime zest. Beat frosting, star ting on slow and increasing your speed

until frosting is nice and creamy. Add 1 or more tablespoons of milk (or

cream) if frosting is too thick.