Key Lime Cake

I found this recipe on Betty Crocker's website and decided to try it out on the missionaries this weekend. It was a huge hit, not only for them, but also for me because it was so easy to make. I also like it because I'm not a fan of cake in general, mainly because of the frosting. But this one is awesome because the "frosting" is light and tastes GREAT! I've altered it a bit because we don't like coconut and I've not had good experiences with citrus zest in baked goods. I also used light/fat free condensed milk and fat free whipped cream. Do you think anyone noticed? Ha ha ha, nope! Now I just need to figure out how to add flaxseed... maybe not. :)

Key Lime Angel Food Cake

Ingredients:
1 box angel food cake mix
1 can (14 oz.) light sweetened condensed milk
1/3 cup lime juice
1 container (12 oz.) fat free whipped cream
Sliced strawberries

Directions:
1. Prepare angel food cake according to directions on box, using angel food cake pan/tube pan. Cool cake completely after baking and remove from pan.
2. Slice cake horizontally into three layers. Place bottom layer onto serving plate.
3. In a large bowl, whisk together condensed milk and lime juice until thickened. Fold in whipped cream until combined (DO NOT beat in the whipped cream, if you do the frosting will be runny).
4. Spread 3/4 cup lime mixture on bottom layer of cake. Place second layer on top and spread with 3/4 cup lime mixture. Place top layer on. Spread remaining lime mixture on top and sides of the cake. Place sliced strawberries on top of cake.