Key Lime Mousse Cake

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.