Key Lime Pie Cake Bites

adapted from: 101 Gourmet Cake Bites

1 box yellow cake mix
1/2 Tbl. grated lime zest
1/3 c. key lime juice
3/4 c. 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 9x13 inch 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.

Add:
1/4 c. lime buttercream (recipe follows)
1/2 c. sweetened condensed milk
2 Tbl. 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.

Lime Buttercream Frosting (makes about 3 cups)
8 Tbl. (1 stick) butter, softened
3 3/4 c. powdered sugar, sifted
3-4 Tbl. milk or cream
2 tsp. lime extract or lime juice
2 Tbl. lime zest

Place the butter in a large mixing bowl.  Beat until light and fluffy, about 30 seconds.  Stop the mixer and add the powdered sugar, 3 Tablespoons milk, lime extract or juice and lime zest.  Beat frosting, starting at slow and increasing your speed until frosting is nice and creamy.  If frosting is too thick, add a little more milk or cream.

1/4 Recipe Frosting (makes about 3/4 cup)
2 Tbl. butter, softened 
3/4 c. + 3 Tbl. powdered sugar
3/4 Tbl. milk or cream
1/2 tsp. lime extract or lime juice
1/2 Tbl. lime zest

Place the butter in a large mixing bowl.  Beat until light and fluffy, about 30 seconds.  Stop the mixer and add the powdered sugar, 3 Tablespoons milk, lime extract or juice and lime zest.  Beat frosting, starting at slow and increasing your speed until frosting is nice and creamy.  If frosting is too thick, add a little more milk or cream.

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