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
- 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.
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.