Key Lime Mousse Cake

Heat oven to 325 degrees F. Grease and flour a springform pan.

In small bowl, combine cake mix and flour. Mix well using a whisk. Add water and egg and whisk until smooth.

Pour batter into pan. Bake for 25-28 minutes or until cake tester inserted in center comes out clean. Remove from oven to cooling rack and cool completely.

Brush cake with half of the limeade concentrate using pastry brush. Attach open star tip to decorator bag and fill it with 1 cup of the whipped topping and set aside.

In a bowl, microwave cream cheese on high for 30 seconds or until softened, then whisk until smooth. Gradually whisk in remaining limeade concentrate until smooth. Add remaining whipped topping and pudding mix and mix until smooth. Spoon filling over cake and spread evenly.

Zest lime. Slice lime. If desired, grate chocolate morsels over filling. Run butter knife around inside edge of cake to remove collar.

Pipe whipped topping rosettes around top edge of cake. Sprinkle lime zest over center of cake. Garnish cake with lime slices.