I made this wonderful cake last night. I made the fatal error that all cooks learn not to make...I assumed I had some of the ingredients already. I made the cake and all was fine and then I went to make the frosting and discoverd that not only did I not have enough powdered sugar but that I did not have any butter. What? No butter? Okay, well there was some margarine in the fridge and I used that. Due to those complications, however, my frosting was too runny. Delicious, but not pretty. So, if you want to see how it really is supposed to look, go over to Tricia's blog to see it (and while you are there you can check out her other yummy recipes). In fact go over there anyway, because Tricia has a wonderful step-by-step photo tutorial and has lovely ideas about how you can incorporate some teaching with children with it and some ways of making the cake pretty. As fast as it is going around here, however, it doesn't need anything to make it more attractive!
1 box Duncan Hines lemon cake mix
3/4 cup orange juice
1 3/4 cup cooking oil
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
Cake: Preheat oven to 350 degrees (according to instructions on cake box). Mix all cake ingredients together in stand mixer on medium speed for 2 to 3 minutes. Bake according to box instructions (about 30 minutes).
Frosting: For the frosting, mix all together until smooth. The frosting makes just enough for a thin layer – so don’t use up too much between the layers.