Robb's Tropical Lime Cake
Looks beautiful and tastes delicious!
Yield
12 servingsPrep
30 minCook
50 minReady
120 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 1 | each |
cake mix, lemon
box |
|
| 1 | each |
jello
box, lime |
*
|
| 5 | large |
eggs
|
|
| 1 | cup |
vegetable oil
|
|
| ¾ | cup |
orange juice
|
|
| glaze | |||
| ¼ | cup |
lime juice
|
|
| 1 | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 1 | each |
cake mix, lemon
box |
|
| 1 | each |
jello
box, lime |
*
|
| 5 | large |
eggs
|
|
| 237 | ml |
vegetable oil
|
|
| 177 | ml |
orange juice
|
|
| glaze | |||
| 59 | ml |
lime juice
|
|
| 237 | ml |
powdered sugar
|
|
Directions
Blend dry ingredients in large mixing bowl.
Blend eggs, oil, and orange juice in medium mixing bowl, beating thoroughly.
Gradually add egg mixture to dry ingredients, beating 3 to 5 minutes.
Bake in greased 9 x 13 pyrex baking dish for 45 minutes in 350℉ (180℃) oven.
When cake tests done, remove from oven and pierce top all over with fork.
Combine lime juice and confectioner's sugar and spread evenly on top of cake.
This will soak into cake.
Cake needs no frosting, but may be dusted with additional confectioner's sugar at serving time or served with whipped cream.
