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  • Key Lime Cake

    Meet Kev’s Mom, Katie…

    We’re going to blog about her awesome key lime cake today. It’s soooo good, and we’re excited to share the recipe with you!

    Here are the directions, straight from Katie’s kitchen…

    For the cakes-

    Step 1: Prepare three round 9″ pans by lining the bottoms of each with 9″ circles of wax paper.

    Step 2: Grease the wax paper with Pam and then sprinkle with flour.

    Step 3: Mix the cake mix, lime jello, oil, eggs, orange juice and water together for 2 to 3 minutes at medium speed.

    Step 4: Pour an equal amount of the batter into each of the three lined cake pans.

    Step 5: Bake at 350 degrees for 25 minutes.

    For the glaze-

    Step 6: While the cakes are baking, knead two key limes against a hard surface to loosen the juice inside of them.

    Step 7: Cut each of the limes in half.

    Step 8: Squeeze 1/4 cup of fresh key lime juice into a small bowl.

    Step 9: Pour 1/4 cup of bottled lime juice into the bowl of fresh lime juice.

    Step 10: Mix in 4 tbsp. of confectioners sugar.

    (I love that the confectioners sugar fell into the bowl in the shape of a heart in step 10!)

    When the cakes come of out the oven, and while they’re still warm, use a spoon to drizzle the glaze mixture onto the entire surface of each of them.

    For the icing-

    Step 11: Mix the margarine and cream cheese together.

    Step 12: Mix in the remainder of the box of confectioners sugar.

    Step 13: Add the vanilla, and mix until it’s smooth.

    Step 14: Remove the first cake from its pan, discard the waxpaper on the bottom of it, and spread a layer of icing on the top of it.

    Step 15: Remove and stack the second (wax paperless) cake on top of the first one, and spread a layer of icing on the top of it.

    Step 16: Remove and stack the third (wax paperless) cake on top of the second one, and spread a layer of icing on the top of it. Use the remaining icing to cover the sides of the cake.

    Place the cake in the refrigerator to keep the icing firm.

    Optional Refrigeration Instructions: Immediately cut and serve up several large pieces to your famished family.

    So there ya have it- Katie’s Key Lime Cake recipe! If you decide to make one, let us know what you think of it…

    …and if you have any questions about the recipe (or would just like to say hello to Katie!) please feel free to leave her a comment on this post!

    She’s an absolute sweetheart and I look very forward to sampling the next neat thing she cooks up!


    Key Lime Cake

    Ingredients

    • 1 box of lemon cake mix
    • 1 - 3 oz. box of lime jello
    • 1/3 cup of vegetable oil
    • 3 eggs
    • 1/2 cup of orange juice
    • 3/4 cup of water
    • 1 box confectioners sugar
    • 1/4 cup of key lime juice (bottled)
    • 1/4 cup of key lime juice (fresh)
    • 8 oz. of cream cheese (softened)
    • 1 stick of margarine (softened)
    • 1 tsp. of vanilla flavoring

    Instructions

    1. Step 1: Prepare three round 9" pans by lining the bottoms of each with 9" circles of wax paper.
    2. Step 2: Grease the wax paper with Pam and then sprinkle with flour.
    3. Step 3: Mix the cake mix, lime jello, oil, eggs, orange juice and water together for 2 to 3 minutes at medium speed.
    4. Step 4: Pour an equal amount of the batter into each of the three lined cake pans.
    5. Step 5: Bake at 350 degrees for 25 minutes.
    6. For the glaze-
    7. Step 6: While the cakes are baking, knead two key limes against a hard surface to loosen the juice inside of them.
    8. Step 7: Cut each of the limes in half.
    9. Step 8: Squeeze 1/4 cup of fresh key lime juice into a small bowl.
    10. Step 9: Pour 1/4 cup of bottled lime juice into the bowl of fresh lime juice.
    11. Step 10: Mix in 4 tbsp. of confectioners sugar.
    12. When the cakes come of out the oven, and while they're still warm, use a spoon to drizzle the glaze mixture onto the entire surface of each of them.
    13. When the cakes come of out the oven, and while they're still warm, use a spoon to drizzle the glaze mixture onto the entire surface of each of them.
    14. Step 14: Remove the first cake from its pan, discard the waxpaper on the bottom of it, and spread a layer of icing on the top of it.
    15. Step 15: Remove and stack the second (wax paperless) cake on top of the first one, and spread a layer of icing on the top of it.
    16. Step 16: Remove and stack the third (wax paperless) cake on top of the second one, and spread a layer of icing on the top of it. Use the remaining icing to cover the sides of the cake.
    17. Place the cake in the refrigerator to keep the icing firm.
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