Ft. Benning Key Lime Cake
I came across this recipe while I was in Georgia for work. A woman who works in the Warrior Transition Battalion at Ft. Benning made it for the Sgt. Major. He was raving about her “green cake” begging her to make another one. I was surprised by the ingredients and couldn’t wait to try it myself. It’s a pretty cake for the summer time or holidays, very bright and moist. It’s also good for people that don’t like chocolate (like my boyfriend).
*1 box lemon cake mix
*1 1/3 cups canola oil
*1 (3 ounce) package lime flavored Jello
*3/4 cup orange juice (or any juice you feel like! I actually used lemonade)
*1 bag of key limes
Pre-heat oven to 350 degrees. Mix ingredients, lightly grease and flour cake pans (I only made two layers, so it looks closer to a key lime pie) and pour in cake mixture. Bake for 35 minutes or test with a toothpick in the center. Toothpick will come out clean when the cake is done. Let cakes cool before you begin to frost them. I would even put them in the refrigerator for awhile.
Juice about 6 key limes into a bowl. When the cake is cooked and cooled, spoon some of the juice on to the entire top of the first layer to give it some zing.
*1 stick butter
*1 (8 ounce) package cream cheese
*1/2 can cream of coconut (optional but gives it a slight tropical flavor)
*2 cups confectioners’ sugar (other recipes call for more but I think it makes it too sweet)
Add room temperature butter and cream cheese to mixer, whip until incorporated. Add confectioners sugar to taste and texture. Add cream of coconut to taste but mind the texture. (I made my frosting a bit to runny and I had to refrigerate it to stiffen it up enough to stick to the cake.)