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Key
Lime Cake
Patsy
Adams
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- 1 lemon cake
mix
- 1 small box of lime Jello
- ¾ cup orange
juice
- 4
eggs
- 1 ⅓ cups cooking
oil
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Mix all ingredients together and pour into 2 greased and floured round cake pans (more for additional layers). Bake at 300 degrees for 30 minutes for 2 layers or 25 minutes for more layers. Test for doneness using a toothpick. Cake is done when toothpick comes out clean. Cool in pans for 15 minutes. When cake is cool,
frost.
Note: You may also use lemon juice and lemon Jello, or orange juice and orange
Jello.
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Key Lime
Cake Frosting
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- 8 oz. pack of cream cheese, softened
- ½ stick real butter,
softened
- 4 Tbs. to ½ cup key lime juice or regular lime
juice
- 2 cups powdered
sugar
- 1 8 oz. tub whipped
topping Grated lime peel (optional)
- Cream cheese and butter together.
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Add juice, using the amount for your taste. Then add 2 cups of powdered
sugar. When mixed well, fold in whipped topping and grated peel, if desired.
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