To start the new year off, I’m sharing a Key Lime Cake recipe. I’ve always been curious about cakes made with boxes of Jell-O. Most of the people I know who have tried it, really like it. This was a first for me and what a surprise it turned out to be.
A friend gave me the recipe which seemed simple enough on paper.
I started by mixing the orange juice and oil together.
The eggs were added one at a time. What a nice thickened texture it creates.
Next, I poured in the cake mix and
last but not least, the Lime Jello. I used two small boxes instead of the 1 large box the recipe suggested. Apparently, those large boxes are really popular at the grocery store during the holidays.
As I frosted each layer, I sprinkled the top of the frosting with chopped walnuts. I happen to prefer cakes with walnuts, pecans, almonds, etc. and since I’m trying something new anyway, well….
The final product was a pretty green moist cake which packed a powerful citrus punch at first bite. The lemon lime tartness grew on me as I finished my slice and I can honestly say that I’ll try it again. Next time, though, I’m going to stick with one box of Jello. I think.
Here’s the complete recipe. Enjoy!
Key Lime Cake
1 box Lemon Supreme cake mix
1 large box Lime Jello
1 cup orange juice
1 cup oil
8 oz cream cheese
1 stick butter
1 box confectioner’s sugar
1 tsp vanilla flavoring
Mix orange juice and oil together. Add eggs 1 at a time, then add dry ingredients. Mix well till smooth. Divide cake into three (3) pans. Bake at 325 degrees or 350 degrees for 25-30 minutes.