Key Lime Cake

1 Cup Graham cracker crumbs
1/2 Cup sugar
1/2 Cup butter or margarine

2 Tbsp Key Lime or regular Lime Juice
1 pkg Betty Crocker Super Moist Butter Recipe cake mix
1/2 Cup butter or margarine, softened
2 tsp grated lime peel
3 eggs

Heat oven to 350 degrees.

Grease bottoms only of 2 round pans, 8 or 9 inch.

Dark or Nonstick pans not recommended.

Line pans with waxed paper.

Grease tops of waxed paper and sides of pan, lightly flour.

Mix cracker crumbs, sugar and melted butter in med. bowl.

Spread 2/3 cup of mixture in each pan.
Add enough water to lime juice to make 1 1/3 cups.

Beat cake mix, softened butter, lime juice, lime peel and eggs in large bowl according to pkg instructions. Pour into pans.
Bake 8 inch rounds 42 - 52 minutes, 9 inch rounds 36 - 46 minutes, or until toothpick inserted comes out clean.
Cool in pans for 15 minutes.

Remove from pans to wire rack, placing cakes crumb mixture side up and removing waxed paper.

Cool completely.
Place on layer, crumb side up, on serving plate.

Spread with 1 cup Key Lime filling to within 1/4 inch from edge.

Add second layer, crumb side up; frost side and top of cake with remaining filling.

Store loosely covered in fridge.

Key Lime Filling/ Frosting

1 can (14 ounces) sweetened condensed milk
2 tsp grated lime peel, optional
1/2 cup Key Lime or regular Lime Juice
1 1/2 cups whipping (heavy) cream.

Stir together milk, lime peel and lime juice in small bowl, set aside.
Beat whipping cream in chilled medium bowl with electric mixer on high until soft peaks form.

Fold in milk mixture just until blended.