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
Â½ Tbsp. grated lime zest
1/3 cup key lime juice
Â¾ cup half-and-half
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).
Â¼ cup Lime Buttercream Frosting (see below)
Â½ 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.
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.