CAKE:

1 pkg. yellow cake mix
2 tbsp. lime juice plus water to equal 1 c.
1/2 c. butter or softened butter
3 eggs

FILLING:

1 (14 oz.) can sweetened condensed milk (not evaporated)
1/2 c. lime juice
2 c. whipping cream

In large mixing bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into 2 greased and floured 9 inch pans. Bake at 350 degrees for 20 to 30 minutes or until toothpick comes out clean. Remove from pans and cool. In small bowl beat whipping cream until stiff peaks form. Reserve 1 cup whipping cream. Fold condensed milk mixture into whipped cream just until blended.

TO ASSEMBLE CAKE: Slice each cake layer in half horizontally to make 4 layers. Place 1 layer cut side up on plate. Spread with 1/3 of whipped cream filling. Repeat with second and third layers. Top with remaining layer. Pipe reserved whipped cream in decorative pattern on top layer. Refrigerate 2 or 3 hours before serving. Store any leftover cake in refrigerator.