Ingredients:
1 (9 ounce) packages yellow cake mix
2 tablespoons all-purpose flour
1/2 cup cold water
1 eggs
1 cup frozen limeade concentrate, thawed
1 (12 ounce) containers Cool Whip, thawed
1 (3 1/3 ounce) packages instant white chocolate pudding and pie filling mix
1 limes
2 tablespoons white chocolate chips, grated
Directions:
preheat oven to 325*.
Grease and flour 9″ springform pan. In small batter bowl, combine cake mix and flour, mix well using whisk. Add water and egg; whisk till smooth.
Pour batter into pan.
Bake 25-28 m inutes till toothpick inserted in center comes out clean.
Remove from oven to wire rack and cool completely. Leave cake in pan.
Brush cake with 1/2 cup of the limeade concentrate (thawed).
Attach large star tip to pastry bag, fill with 1 cup of Cool Whip and set this aside in refrigerator to decorate later.
In medium microwave safe bowl, micro cream cheese on high 30 seconds or softened. whisk till smooth.
Gradually add remaining limeade concentrate, whisking until smooth. add remaining whipped topping and pudding mix, mix till smooth with spatula.
Spoon filling over cake, spread evenly using small spreader.
Zest lime, then slice lime thinly, cut slices in half.
If desired, you may grate white chocolate morsels on hand grater, over filling.
Run a smooth blade knife around inside of cake and release collar.
Use reserved Cool Whip that is in pastry bag to pipe design around top edge of cake.
Place lime halves between design (stars) and sprinkle lime zest over cake.
Tastes better if you chill cake for 1 hour before serving.
Servings: 12
Time preparation: 20 min.
Time total: 45 min.