nd 1/2 cup of key lime juice. Pour into the prepared
ust until incorporated. Stir in key lime juice and vanilla extract. Pour
ight and fluffy.
Add key lime juice, lime rind and vanilla.
Combine butter and cream cheese in large bowl.
Beat until blended. Add sugar and beat well. Add the eggs, one at a time, beating well after each addition. Combine the all-purpose flour with the self-rising flour. Stir to mix.
Add to the creamed mixture alternately with the Key Lime juice.
Stir in the extracts and coconut.
br>Stir in vanilla, lime zest, and lime juice.
Pour batter
tablespoons rum, 2 teaspoons Key lime juice, Key lime zest, and vanilla extract
n 2 tablespoons rum, key lime zest, 2 teaspoons key lime juice, vanilla extract
Preheat oven to 350\u00b0.
Spray bundt pan with cooking spray.
Combine cake mix, lemon pudding, eggs, water, lime juice and oil; beat two minutes at medium speed of an electric mixer, stirring down sides occasionally.
Pour batter into prepared bundt pan; bake in preheated oven as directed on box.
Cool cake in pan for ten minutes, remove from pan.
When cool, drizzle with glaze.
For Glaze: combine powdered sugar and 1/4 cup Key Lime juice in mixer bowl; blend thoroughly.
nch baking dish.
Mix cake mix and pudding mix together
lf and then 2 tablespoons Key lime juice. Set aside 1
time, and add the key lime zest.
Sift together the
r tube pan.
For cake, combine cake mix, pudding mix, eggs
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
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.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
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.
eat in 1/4 cup Key lime juice and the food color
Combine all ingredients in a mixing bowl until well combined.
Form into a ball, wrap in plastic wrap and chill in the fridge for 2 hours until ball is solid.
Remove cheese ball from the fridge and roll in the graham cracker crumbs.
Serve with extra cinnamon graham crackers, baked croissants and pound cake.
Combine cake mix, gelatin mix, oil, eggs and orange juice.
Pour into three 8 inch cake pans.
Bake according to instructions on box.
Allow to cool, then poke holes in cakes while in pans and pour key lime juice over layers.
To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Add lime zest if desired. Mix well and ice cakes.
You can substitute ingredients for a lighter cake and it still turns out well.
Add 3 tablespoons Key lime juice, 1 1/2 teaspoons Key lime zest, and
cake pans.
In large bowl, beat butter, sugar, and lime zest
stirring occasionally. Gradually stir the lime juice and zest into the
ith the milk. Add the lime juice, lime zest, the rum and