Desserts

Cake

Filling

1. Heat oven to 350°. Grease and flour 2 8 or 9 inch round cake pans.
2. In large bowl, combine all cake ingredients at low speed until moistened: beat 2 minutes at high speed. Poor into greased pans.
3. Bake 9 in. pans at 350° for 20 to 30 minutes
4. Bake 8 in. pans at 350° for 30 to 40 minutes
5. Cook completely.
6. In small bowl, combine sweetened condensed milk and ½ cup lime juice; mix well and set aside.
7. In large bowl, beat whipping cream until stiff peaks form. Reserve 1 cup of whipped cream (if desired, you can mix all the whipping cream with the milk mixture.) Fold condensed milk mixture into remaining whipped cream just until blended.
8. To assemble cake, slice each cake layer in half horizontally to make 4 layers.
9. Place 1 cake layer, cut side up, on serving plate, spread with a third of whipped cream filling. Repeat with second and third cake layers. Top with remaining cake layer.
10. Pipe in decorative pattern or spread reserved whipped cream over top of torte.
11. Refrigerate 2 to 3 hours before serving.
12. Garnish with lime slices.
13. Store in refrigerator.

1. Preheat oven to 325 degrees F.
2. Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become over baked or charred.
3. Line a cookie sheet with baking parchment.
4. Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook the cream, butter, and brown sugar to 240 degrees F (soft ball). If necessary, stir once to help dissolve the sugar. Remove from the heat and let sit for 15 seconds.
5. Carefully (it may sputter) stir in the vanilla, bourbon, and toasted pecans. Vigorously stir with a spoon for 10 seconds, until the mixture looks creamy and slightly thickened. Drop by tablespoonfuls onto the prepared cookie sheet. Great topping for ice cream!

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