Trisha Yearwood's Key Lime Cake

I love, love, LOVE Trisha Yearwood's cooking show on Food Network. I believe it's called Trisha Yearwood's Southern Kitchen, off the top of my head, without googling! Anyways, I love a recipe with a back story and this show has it! In fact, all my favorite cook books are those with stories/histories attached with the recipes. I might not even try the recipes out but I sure love a good family story to go with it if I do! I caught this recipe on her "Family Reunion" show this weekend and had to whip it up ASAP....also I will have to try out her daddy's bbq chicken (which was also featured) one day this week.

When we lived in Georgia, we'd drive through her beautiful hometown of Monticello when headed for the lake. I'll have to dig up some pictures!

Now back to cake business...here's the recipe and beware, it's dangerously delicious!


Key Lime Cake
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

Prep Time:20 minInactive Prep Time:15 minCook Time:40 min
Level:
Easy
Serves:
12 servings
Ingredients
Cake:

Butter, for greasing pan
Flour, for dusting pan
One 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
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
5 large eggs, slightly beaten
Glaze:

1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
1/2 cup confectioners' sugar
Icing:

1/2 cup (1 stick butter), room temperature
One 8-ounce package cream cheese, room temperature
One 1 pound box confectioners' sugar
Directions
For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.

In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.

For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.

For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.

Cook's Note: you can also use three 9-inch round cake pans and make this into a layer cake.