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Key Lime Cake

From Key Lime Cookin'
Copyright 1994 Joyce LaFray
Website: www.famousflorida.com
Used with permission from Joyce LaFray

Submitted by Jean MillerTo make this delicious cake a little more moist for HD patients add an additional 1/4 cup of lemon or
carbonated soda to the mixture that you soak into the cake. Combine the following:

1 (18-25 ounce) package lemon supreme cake mix
1 (3.4 ounce) package lemon instant pudding
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup Key lime juice

Beat 2 minutes at medium speed with an electric mixer. Pour batter into a greased and floured 13 x19 x 2 inch
pan.

Bake at 350 degrees for 24 minutes or until a wooden pick inserted in center comes out clean.

Let cake cool in pan on a wire rack. Combine the following:

2 cups sifted powdered sugar
1/4 cup Key lime juice

Make little puncture holes into the cake and drizzle this mixture over the cake and let it soak in. Cut into squares.

SERVICE: 15 to 18 pieces

Enjoy!

Key Lime Cake II
Submitted by: Kaye Frickhoeffer
" Lemon cake with a tropical taste. " Ingredients:


1 (18.25 ounce) box lemon cake mix
1 (1 ounce, 4 servings size) instant lemon pudding
3/4 cup water
1/2 cup vegetable oil
4 eggs
5 tablespoons key lime juice
1 1/2 cups confectioners sugar
3 tablespoons key lime juice

Directions:

1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10
inch bundt pan.

2

In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5
tablespoons key lime juice, mixing well. Pour batter into prepared pan.

3

Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still
warm.

4

To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or
more if necessary), spoon glaze over warm cake.
Makes 1 - 9x13 inch cake