Recipe courtesy of Janis Cyrus of Youngsville.

Key Lime Cake

1 package (3 ounces) lime JELL-O
1 1/3 cups sugar
2 cups all-purpose flour, sifted
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
5 large eggs, slightly beaten
1 1/2 cups vegetable oil
1/2 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/2 cup key lime juice
1/2 cup confectionery sugar

ICING
1/2 cup (1 stick) butter, room temperature
1 package (8 ounces) cream cheese, room temperature
1 box (1 pound) confectionery sugar

Preheat oven to 350 degrees. Grease and flour three 9-inch pans.

In a large mixing bowl stir and mix well Jello, flour, sugar, salt, baking powder and baking soda. Add the eggs, oil, lemon juice, orange juice and vanilla; stir well. Divide the batter evenly in the 3 pans and bake for 35–40 minute until cake is done and springs back to touch. Cool the layers in the pans for 5 minutes then turn them out onto racks.

While the layers are still hot mix the lime juice and the confectionery sugar. Pierce the cake layers with a fork and pour the mixture over the layers, allowing it to soak into the cake. Allow the layers to cool completely as you prepare the icing.

Icing: Cream butter and cream cheese together. Beat in the confectionery sugar until creamy.

Note: Cake is heavy and sinks in the middle due to the liquid—be careful putting layers together when icing. Also, I doubled the icing to have enough to ice the whole cake; refrigerate left over icing to use later.