Sunday, June 20, 2010

Key Lime Cake

1 (3 oz) package lime jello
1 1/3 cups granulated sugar
2 cups sifted all purpose flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
5 large eggs, slightly beaten
1 1/2 cups veg oil
3/4 cup orange juice
1 tbsp lemon juice
1/2 tsp vanilla extract

1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
1/2 cup confectioner's sugar

Cream Cheese Icing:
1/2 cup (1 stick) butter, room temperature (i'm using light real butter)
1 (8 oz) package cream cheese, room temperature (i'm using light)
1 (1 lb) box confectioner's sugar

Preheat oven to 350. Grease and flour three 9 inch round cake pans. In large mixing bowl, combine jello mix, flour, sugar, salt, baking powder, baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Stir well. Divide batter evenly amongst pans, and bake 35-40 minutes on middle rack (you'll want to keep your eyes on the cakes, mine did not take this long. I rotated them after 15 minutes and the one in the back was almost done. So I rotated, cooked another 5, then removed that one, and cooked the other 2 for another 10 minutes). Test for done by lightly touching cake, or by inserting a toothpick in center. Cool the layers for 5 minutes in pans, then turn them out onto racks. While layers are still hot, mix the lime juice and 1/2 cup confectioner's sugar and pour over the layers on racks. You can pierce the layers before pouring on the glaze to allow the glaze to soak in better. Allow layers to cool completely as you prepare the icing.
For the icing, cream the butter and cream cheese. Beat in the confectioner's sugar until mixture is smooth and easy to spread. Spread the icing between the layers and on top and sides of cake.
Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glazed poured over it.
Makes 12 servings.

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