White Chocolate Lime Mousse Cake With Blueberries |
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Prep Time: 1 Minutes Cook Time: 35 Minutes |
Ready In: 36 Minutes Servings: 10 |
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I took an old Pampered Chef recipe and tweaked it a bit to add some blueberries...the limeade acts as a replacement to the oil that most cake mix recipes use and blueberries take this over the top. Ingredients:
1 (19 ounce) package yellow cake mix |
4 tablespoons all-purpose flour |
1 cup cold water |
2 eggs |
1 (12 ounce) frozen limeade concentrate, thawed |
2 (12 ounce) containers cool whip, thawed |
2 (8 ounce) packages cream cheese |
2 (5 ounce) packages instant white chocolate pudding and pie filling mix |
1 cup blueberries (half in cake or half to decorate on top) |
2 ounces shaved white chocolate (curls) |
Directions:
1. Cake.
2. Preheat oven to 325°F
3. Grease and flour 10 springform pan. In small batter bowl, combine cake mix and flour, mix well using whisk. Add water and egg; whisk till smooth. (Note: Follow these directions as a replacement to directions on cake box).
4. Pour batter into pan. Sprinkle batter with 1/2 cup of blueberries. (make sure they are defrosted if using frozen).
5. Bake 25-28 minutes till toothpick inserted in center comes out clean.
6. Remove from oven to wire rack and cool completely. Leave cake in pan.
7. Poke holes in cake and pour 1/2 of the can limeade concentrate (thawed) over cake.
8. Mousse.
9. Soften cream cheese and whisk till smooth.
10. Gradually add remaining limeade concentrate, then pudding mix til smooth. Fold in Cool Whip mix till smooth with spatula. (Reserve 1/2 container of Cool Whip).
11. Spoon filling over cake, spread evenly using small spreader.
12. Sprinkle with remaining blueberries and shaved white chocolate.
13. Chill until serving.
14. Run a smooth blade knife around inside of cake and release collar.
15. Use reserved Cool Whip that is in pastry bag to pipe design around top edge of cake.
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