Key Lime Cake w/ Cream Cheese Frosting
1 boxpillsbury yellow cake mix
1 cmilk, cold
1/2 ckey lime juice
1/2 cvegetable oil
2 boxlime jello, small
CAKE INGREDIENTS ABOVE
1/2 cbutter, slightly softened
8 ozpackage of cream cheese, softened
1 tspvanilla extract
1 lbpowdered sugar, sifted
FROSTING INGREDIENTS ABOVE
How to Make Key Lime Cake w/ Cream Cheese Frosting
- DIRECTIONS for Cake
Prepare three 8 or 9 inch cake pans or 8x13 rectangle pan, by rubbing them with shortening and sprinkling with flour to cover each pan. Preset oven to 350 degrees, 325 for dark pans.
- In a large mixing bowl, put in the cake mix. Don't follow the cake recipe on the box, Instead, add the milk,oil,key lime juice,jello, and 4 large eggs, one at a time, beating well after each.
- NOTE: different cook times for round and rectangle pan
Divide among the 3 prepared cake pans and bake for 30 minutes at 350 degrees. If you use dark cake pans, bake at 325 degrees. IF you use a RECTANGLE PAN COOK FOR 45 TO 55 MINUTES
- Cool on baking racks until completely cooled
- DIRECTIONS for Frosting
In a large bowl combine butter, Cream cheese and vanilla and beat until completely incorporated and smooth. I like to use my stand mixer but any mixer will do. This can also be done by hand but be very vigorous and take the time to get the nice, light loftiness that makes this frosting great. Add sifted powdered sugar a cup or so at a time and beat vigorously until smooth. You don’t have to sift the sugar if it is powdery and not clumping. It is usually fine here in dry Colorado. I don’t use a whole lb. usually about ¾ of a pound, just add till consistency and taste are right,
It is best to refrigerate a bit. If it is too thick when it comes time to spread, add a little bit of milk.