Hi DTMC ,

I saw the great cake you made for your Mom. I know you mentioned getting a recipe from JennT for the key lime cake. Would you mind sharing the recipe you used? How did it turn out?


Hi JennT,

I found a post where you talked about making a key lime cake but it being very wet. Have you tried it again? Did you change anything?

Thanks,
Cindy

...I would be interested in this too. I can't seem to make a Key Lime that I am happy with! TIA!!

YUMM!!! Add me to the list please!

*bump*

Hello. Bumping up again.

I tried adding limeade to a box mix in place of water. It tasted great but didn't rise enough. I think the lime does something to the mix.

This is a great recipe for Key Lime Cake and I just made this last night and it is easy.

1 box of Duncan Hines Lemon Supreme Cake Mix
1 - 3 oz. pkg. Lime Jello
3/4 C pineapple juice
5 eggs
1-1/3 C Oil
1 tsp. rum flavoring

Prepare 2 - nine inch cake pans. In a large mixing bowl, stir together cake mix and jello. Beat in pineapple juice, then eggs, one at a time, beating to incorporate after each one. Beat in the oil and rum flavoring. Divide cake batter into 2 pans and bake 25-35 minutes or until done.


Cream Cheese Frosting
1/2 stick of butter
1/4 c. Crisco
1 tsp vanilla
1 - 16 oz. box of confectioners sugar
1-8 oz. cream cheese
1/2 c. nuts or 2 T grated lime zest.

In mixer cream together cream cheese, butter and crisco in a large mixing bowl. Beat in vanilla, Gradually beat in powdered sugar. Beat in zest and add nuts.

Oh, gosh! I'm just now seeing this, sorry I don't have the recipe close at hand right now...I hate to make ya'll wait longer, but I'll post it in the morning.

It is a very moist cake...almost wet...but not in a yucky wet cake or uncooked cake batter kind of way..lol. The only person who said anything using the word 'wet' was my Dad...and he can be a little persnickety sometimes...lol. Everyone else loved it and I think DTMC had great results with it too. I'm pretty sure, if you wanted to cut back on the amount of liquid a little bit, that it would still be moist and very good without changing the texture of the cake or anything...I think it'd turn out just fine.

Ok...off to bed, it's so late..I'll post the recipe in the morning.

Wifey-
That sounds delicious! Wow, 5 eggs? AND, Welcome to our CC family! Looking forward to hearing more from you.

Happy Baking,
Beth

Ok, ladies...I'm so sorry and very embarrassed...BUT - I've LOST my recipe!!! A couple of weeks ago my DH was trying to be a help to me and he 'cleaned up my office'!!!! Needless to say...I had a stack of recipes on the side of my desk that I was getting ready to catalog and put into a binder....the entire stack is MIA!!!??? grrrrrr I haven't said anything to him because he was only trying to do something for me that I just haven't had the time to get to...don't want to hurt his feelings. I know it's somewhere in the closet (where he put everything that he wasn't sure where it was supposed to go..lol) but I haven't found it yet...lol.

So...I'll share th recipe as best I can remember it. It actually is pretty close to the one that Wifey posted.

1 box Duncan Hines Lemon Supreme cake mix
1 box Lime Jello gelatin (reg. size box, NOT the large box)
4 eggs
3/4 cup oil
1/2 cup milk
1/2 cup Key Lime juice
Zest of one lime

I just mix all ingredients together in my KA starting on low and increase to a medium-low speed until all ingredients are fully incorporated - for about 2-3 minutes or so. Pour into your prepared pans (I collar my pans with parchment) and bake at 325 until the center springs back when touched, or a cake tester comes out clean. It's usually about 40 minutes or so, depending on your oven. Let cool in the pan for about 10 minutes, MAX, then turn out and let cool completely on the rack.

If you want the cake to be just a little LESS moist, you can cut back on the amount of milk by 1/4 cup. I wouldn't reduce the amount of Key Lime juice, though, as this would cut down on that great lime flavor. I use Nellie & Joe's brand Key Lime juice...it's usually on the aisle with the other juices at the store. It's the BEST I've ever used...really awesome in any recipe needing lime or Key Lime juice!

I like to freeze my cakes briefly, overnight, to help with the moisture...but it's not necessary with this cake because it's already so moist. I just wrap it in saran after it's cooled completely and let it sit on the counter until I'm ready to use it. You could put it in the fridge if you want it to firm up a bit before handling it or constructing the cake.

Again - sorry it took me so long, but I've been desparately looking for those recipes! lol I've needed 2 others that are in that stack and had to use other recipes...very irritating...lol. Hope ya'll like it and thanks for your patience!


**I forgot to say that you can add 1 tsp of vanilla flavoring, if you like...I don't, though, because I like the lime flavor on it's own. I also forgot to say that, for decorated cakes, I use the Crusting Cream Cheese icing posted here at CC. Otherwise, just a regular, non-crusting cream cheese icing is fine. The crm cheese flavor with the lime is AWESOME! That's another reason I don't add vanilla to the cake batter...the crm cheese icing is so rich and already has vanilla in it, that you don't really need it in the cake too, IMO. The strong lime flavor and the crm cheese icing pair wonderfully together. For a lighter version, I've used a whipped cream icing....equally as good. In fact, because this version needs to be refrigerated (due to the whipped cream)...the cake is usually cold when served and it's sooooo good cold w/ a tall glass of milk! And really refreshing during the summertime!

Hi,

I tried wifey's cake last night and although I thought I put too much of the lime skin in it, people really liked it. They thought it was a great summer cake! I, of course, loved the cake part. Again, the icing was a little too limey (but that's just me). I'm going to try the cake -- YUMMY -- with another icing next time. I didn't add the nuts. I could try that next time. THANKS SO MUCH FOR THE RECIPE!

You all should try it.

Here's the little snack trial cake - 6 inch... The lime kind of looks like herbs or something