Chocolate Castles as wel

Just watched Trisha make this cake on her program. It sounds so good and will be perfect for the last weeks of hot weather. The frosting is, of course, cream cheese frosting. So don’t forget the 3 oz box of lime jello at the grocery this weekend.

1 (3 oz) box of lime jello

1 1/3 cups sugar

2 cups flour

1/2 teas salt

1 teas baking soda

1 teas baking powder

1 1/2 cup oil

3/4 cup orange juice

1 Tables lemon juice

1/2 teas vanilla

5 eggs, slightly beaten

Preheat oven to 350

Mix the lime jello, sugar, flour, salt, baking powder & baking soda in a large mixing bowl. In another bowl, mix oil, orange juice, lemon juice, vanilla and the beaten eggs. Mix well and then pour over the dry ingredients. Beat until batter is smooth and mixed well.

Pour into a 9×13″ greased pan. Bake in preheated oven for about 25-35 minutes or until cake tests done when pick inserted in center comes out clean.

Let cool in pan 5 minutes before turning out on a plate. If you are leaving cake in pan, wait about 5 minutes and then pierce cake with a fork and drizzle the glaze over the top of the cake, allowing it to sink into the cake.

Glaze for Cake

1/2 cup Key Lime Juice (about 25 small key limes or 4 regular size limes)

1/2 cup powdered sugar

Mix the key lime juice and powdered sugar and stir until mixture is smooth.

Allow cake to cool completely then frost with Cream cheese frosting.

Cream Cheese Frosting

1/2 cup (1 stick) of unsalted butter, softened

1 (8 oz) cream cheese, softened

1 (1 lb) box of powdered sugar (about 3 1/2 cups)

Beat the butter and cream cheese until light and fluffy. Add the powdered sugar and beat until sugar is well incorporated. Spread over the top and sides of completely cooled cake. (Or the top, if you left it in the pan)