Key Lime Jalapeno Cake

It is local fair and farmer's market seasons around most of the country and most definitely here in Colorado.  I love going to our farmer's market on Saturday mornings.  The freshest most beautiful fruits, vegetables and flowers with vibrant colors and scents.  Along with those, you can also get a taste of local honey, sausages, wines and cheeses with all the farms around our area.

Colorado is known for their peppers...all kinds...Hatch, Ghost, Jalapeno and every other kind imaginable.  The other day I was reading our local paper and noticed an article on one of our family owned bakeries here.  They specialize in taking everyday desserts and add a Colorado fresh ingredient twist to them.  I saw that they add jalapeno peppers to their Key Lime Pie...are you kidding me?  How awesome does that sound?

Since I had never made a Key Lime Pie from scratch (yet), and I was short on time, I did a play on the dessert and made a Key Lime Cake instead.  Oh my goodness!!!  This cake has everything...sweet, rich, creamy and a little kick of heat at the end of your bite that gets you in the tastebuds.  Honestly though, I could have just sat and ate the entire bowl of the key lime frosting...delish!!

Key Lime Jalapeno Cake
Adapted from Lauren's Latest and Inspired by La Momo Maes Bakery

(1) 16.5 oz. white cake mix
+ ingredients to complete cake mix (eggs, water, oil)
2 Tbls. finely grated lime zest
1 jalapeno pepper, seeds and ribs (removed and discarded) finely diced
8 ounce block cream cheese, softened
1 can sweetened condensed milk
3/4 cup freshly squeezed lime juice
2 Tbls. finely grated lime zest
1 tsp. vanilla
2 cups heavy whipping cream
1/3 cup powdered sugar
1 Tbl. vanilla

Preheat oven to 350 degrees.  Prepare a 9x13 glass baking dish with nonstick spray on bottom and sides of pan and set aside.

Make white cake mix according to package directions.  Stir in lime zest and finely diced jalapeno. Pour into prepared pan and smooth batter out evenly.  Bake 23-28 minutes or until cake is completely cooked and lightly golden.  Set aside to cool.

For the topping; mix cream cheese with hand mixer to loosen.  Pour in sweetened condensed milk and stir until smooth.  Add in lime zest, lime juice and vanilla until smooth and filling has thickened.  Pour over cooled cake and spread evenly.  Refrigerate 1-2 hours covered in plastic wrap to set.

For the whipped cream; stir cream, powdered sugar and vanilla all together in a bowl until whipped into big pillowy peaks.  Add a spoon of whipped cream over serving.  Top with lime zest and serve.