by Caitlin Saniga
- 1 box yellow cake mix
- 1 3-ounce box lime-flavored gelatin
- 1/3 cup vegetable oil
- 3 eggs
- 1/2 cup orange juice
- 3/4 cup water
- 1 box confectioners sugar
- 1/2 cup fresh lime juice (from about 6 small limes)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Prepare 2 round 9-inch pans by lining the bottoms of each with 9-inch circles of wax paper. Grease the wax paper and sprinkle with flour to coat, tapping away the excess.
In the bowl of an upright mixer, combine the cake mix, lime gelatin, oil, eggs, orange juice and water for 2-3 minutes on medium speed. Pour an equal amount of the batter into each of the lined cake pans. Bake for 25 minutes.
In a small bowl, whisk the lime juice and 4 tablespoons of confectioners sugar to create a glaze. When the cakes come of out the oven, and while they’re still warm, use a toothpick to poke holes across the top of each cake. Use a spoon to drizzle the lime glaze onto the entire surface of each of them. Place the cakes in their pans on a wire rack to cool.
To make the icing, mix the butter and cream cheese together. Mix in the remainder of the box of confectioners sugar. Add the vanilla, and mix until it’s smooth.
Remove the first cake from its pan, discard the wax paper on the bottom of it, and placing it on a flat plate or cake stand. Spread a layer of icing on the top of it.
Remove and stack the second cake on top of the first one, discarding the wax paper, and spread a layer of icing on the top of it. Use the remaining icing to cover the sides of the cake.
Serve immediately or store covered in the fridge for up to 3 days.
Makes 10 servings
Recipe adapted from: The Lettered Cottage