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1
Grease two 9-inch round cake pans, line with waxed paper and grease waxed paper.
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2
In a mixing bowl, cream the butter and sugar.
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3
Add the flour, lime juice, 1/2 cup water and the eggs.
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4
Beat on high 2 minutes.
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5
Add the remaining 1/2 cup water along with the rest of the cake ingredients.
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6
Spoon into pans and bake at 375u00b0F for approximately 30 minutes, until a toothpick comes out clean.
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7
Cool in pans 15 minutes.
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8
Invert on cooling racks, carefully remove waxed paper and cool completely.
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9
Slice each round horizontally to make 4 layers.
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10
Make filling: in a small bowl combine sweetened condensed milk and lime juice, mixing well.
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11
In a large mixing bowl, whip cream till stiff peaks form.
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12
Reserve 1 cup whipped cream.
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13
Fold lime juice mixture into whipped cream just until blended.
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14
Assemble cake: place the first layer cut side up on plate, top with 1/3 of filling.
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15
Repeat with remaining layers, the last layer should be cut side down.
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16
Use reserved whipped cream to decorate top layer.
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17
Refrigerate 2-3 hours before serving.
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18
Garnish with lime slices.
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19
Note: I use 4 large limes for this recipe.
