White Chocolate Lime Mousse Cake With Blueberries

Total Time
36mins
Prep 1 min
Cook 35 mins

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 Nutrition

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 ½ 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 ½ 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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