Porch supper dessert

For dessert we would often have cake. It would have been a flat cake. The layer cakes were saved for company or Ladies luncheons. A lot more work and didn't keep as well when there were leftovers. Not that that was often a problem.
As I have no qualms using a cake mix, this cake is made with a white cake mix using whole eggs instead of egg whites. It will make a lighter version of a yellow cake which we like better. The frosting is made with Key limes. I didn't have quite enough lime juice so added some lemon I had in the freezer. I always freeze any extra when I squeeze lemons. Has come in handy many times.
Key Lime Butter Cream Frosting
Prep: 10 min. For a layer cake double the recipe.
Yield: Makes about 2 3/4 cups
1/2 cup butter, softened
1 1/2 teaspoons Key lime zest
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (16-oz.) package powdered sugar
3 tablespoons Key lime juice
1 to 2 Tbsp. milk

1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar alternately with Key lime juice, 1 Tbsp. at a time, and 1 Tbsp. milk, beating at low speed until blended and smooth after each addition. Beat in up to 1 Tbsp. additional milk for desired consistency.

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