Key Lime Cake
(Adapted from Home Cooking wiht Trisha Yearwood)
1 (3 ounce) package lime-flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
5 large eggs, slightly beaten
1 1/2 cups vegetable oil
3/4 cups orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/2 cups key lime juice (from about 25 small key limes or 4 large limes)
1/2 cup confectioners sugar
Preheat the oven to 350 degrees F. Grease and flour three 9 inch round cake pans. (I didn’t do this instead I made 20 cupcakes.)
In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well.
Divide the batter among the 3 pans and bake for 35 to 40 minutes. (I made 20 cupcakes which baked for 20 minutes.)
Test for doneness by lightly touching the tops of the later or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.
While the layers are still hot, mix the lime juice and confectioners sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.
Cream Cheese Icing:
1/2 cup (1 stick) butter, room temperature
1 (8 ounce) package cream cheese, room temperature
1 (1 pound) box confectioners sugar
Cream the butter and cream cheese. Beat in the confectioners sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.