Any cake with more than two layers is a special celebratory cake in my cookbook. A spring green cake even more so.
At the first sign of brilliant blue skies, I start to think of making my Aunt Kathy’s Lime Cake. Will it be for Easter, Mother’s Day, a birthday or a bridesmaids luncheon? All of the above.
Aunt Kathy’s Lime Cake
- 1 box Duncan Hines lemon cake mix
- 3/4 cup orange juice
- 1 3/4 cup Wesson oil
- 5 eggs
- 1 small box instant lime jello
- 5 cups powdered sugar
- 8 oz cream cheese
- 1 stick butter, softened
- 1 teaspoon vanilla
- 3 Tablespoons lime juice
Spray three (3) 8- or 9-inch cake pans with non-stick spray. Preheat oven according to instructions on cake box (350 degrees). Mix all cake ingredients together in stand mixer on medium speed for 2 to 3 minutes. Bake according to box instructions. Mine turned out well in 350 oven for 31 minutes.
Cooking with Kids: Of course, when I made this, it became a cooking fun session. We keep a lemon supreme cake mix and a box of lime jello in the Cook Box. Plus, we didn’t have cooking spray on hand, so we did it the butter and flour way. The girls had fun greasing and flouring the pans! I think the cake layers came out of the pan easier.
Refrigerate cake until ready to serve. (Yes, I meant to tell you that first. I had to rearrange the fridge to be sure to have room).
I’ve written down each time I’ve made this cake. It’s a scrapbook of celebrations! Another recipe from that red and white checked cookbook.