I normally subscribe to the "it's not dessert if it doesn't have chocolate in it," but I'm telling you...I almost shorted out my keyboard from thinking about all the drool over the tangy cake and the rich cream cheese icing. I know.
Key Lime Cake
Cake Ingredients:
1 (3 oz) pkg. lime flavored gelatin (I used Jello)
1 1/3 c. granulated sugar
2 cups sifted all-purpose flour
1/2 t. salt
1 t. baking powder
1 t. baking soda
5 large eggs, slightly beaten
1 1/2 c. vegetable oil
3/4 c. orange juice
1 T. lemon juice
1/2 t. vanilla extract
Instructions:
Preheat oven to 350 degrees F. Grease and flour three 9 inch round baking pans. In a large mixing bowl, mix gelatin, sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add eggs, oil, orange juice, lemon juice, and vanilla extract. Divide batter evenly among the three pans and bake for 35 to 40 minutes. (Test by inserting a toothpick in the center of each cake layer) Cool layers in the pans for 5 minutes and then lay out on baking racks. Pierce layers with a fork and spread glaze over top. Cool completely and ice.
Glaze Ingredients:
1/2 c. Key Lime juice (I just used lime juice in a bottle from the store)
1/2 cup confectioners sugar
(Mix together before pouring over cake layers)
Cream Cheese Icing:
1/2 c. butter, 1 (8 oz.) package cream cheese. Both at room temperature. Cream the butter and cream cheese. Beat in 1 box confectioners sugar until smooth and easy to spread.
It doesn't have any other fruit in it, but even Rachel Zoe (who has clearly never eaten cake before) would say that it is "Ba-nanas."
That hunk was all that was left after my MOPS planning meeting, and I was never more happy that T has a serious cheese aversion that includes cream cheese (that's a whole other post, really).
Bon Appetit!
Linking to Tasty Tuesday and Tutorial Tuesday.
