Lime Chiffon Cake recipe

Lime Chiffon Cake****

Cake:
White cake mix, prepare by instructions, substituting 1/3 cup lime juice for water in cake recipe.
1 tsp grated lime zest

Frosting:
3 tablespoons of sugar
2 tablespoons lime juice (about 1 lime)
Any extra zest
2 & 1/2 cups fat free whipped topping, thawed (8 oz. bowl)
Fresh blueberries (optional topping)
Lime wedges (optional topping)
Fresh mint sprigs (optional topping)

Filling:
1 teaspoon lime zest
1/4 cup lime juice
1 can sweetened condensed milk

To prepare the lime filling, combine 1 teaspoon lime rind, 1/4 cup lime juice, and sweetened condensed milk in a small bowl, stirring until blended. Cover and chill for 3 hours.
Preheat oven to 325 F
Bake cake as directed.
Layer filling in center between cakes, saving 1/3 for top of cake
Spread frosting. Refrigerate.