Key Lime Cake

Originally posted on https://theletteredcottage.net/key-lime-cake/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+TheLetteredCottage+%28The+Lettered+Cottage%29

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

Directions

Cake

• Prepare three round 9" pans by lining the bottoms of each with 9" circles of wax paper.
• Grease the wax paper with Pam and then sprinkle with flour.
• Mix the cake mix, lime jello, oil, eggs, orange juice and water together for 2 to 3 minutes at medium speed.
• Pour an equal amount of the batter into each of the three lined cake pans.
• Bake at 350°F for 25 minutes.

Glaze

• While the cakes are baking, knead two key limes against a hard surface to loosen the juice inside of them.
• Cut each of the limes in half.
• Squeeze 1/4 cup of fresh key lime juice into a small bowl.
• Pour 1/4 cup of bottled lime juice into the bowl of fresh lime juice.
• Mix in 4 tbsp. of confectioners sugar.
• 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.

Frosting

• Mix the margarine and cream cheese together.
• Mix in the remainder of the box of confectioners sugar.
• Add the vanilla, and mix until smooth.

Assemble

• 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.
• 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.
• 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