As promised - the recipe for Key Lime Cake...

Several of you have been waiting so patiently for this recipe. Good things come to those who wait! Here it is!

First, let me start off by saying that when I make it again, I am going to completely eliminate the lime juice/confectioners' sugar glaze that you pour over the layers before they cool. I think this will lighten the cake up a little.

Here is the original recipe - you decide if you want to make it as is, or eliminate the glaze. By the way, you will see that I make a double batch of cream cheese icing. It is better to have too much than not enough! We used the leftover icing for cinnamon rolls the next morning.

Cake
1 3oz package lime jello
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour (sift flour before measuring it)
1/2 teaspoon salt
1 tsp. baking powder
1 tsp. baking soda
5 large eggs slightly beaten
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tbsp. lemon juice (fresh)
1/2 tsp. vanilla extract
1/2 cup key lime juice (25 small key limes or 4 large regular limes)
1/2 cup confectioners' sugar

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.

In large mixing bowl, mix the jello powder, sugar, flour, salt, baking powder,and baking soda. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35-40 minutes. Test for doneness wtih toothpick. Cool the layers in the pans for 5 minutes, then turn the layers out onto racks.

(This next part is what I will omit the next time to see if it is lighter.)
While layers are still hot, prick with toothpicks. Mix the lime juice and confectioners' sugar and pour over the layers on the racks. Allow the layers to cool completely as you prepare the icing.

Cream Cheese Icing - the double batch!
2 sticks Land O'Lakes butter, room temp
2 8oz. blocks cream cheese, room temp
2 1lb. boxes confectioners' sugar
2 tsp. vanilla

Cream the butter and cream cheese. Beat in the confectioners' sugar and vanilla until mixture is smooth and easy to spread. Try not to eat all of it before you ice the cake. Spread the icing between the layers and tops and sides of the cake.