Key Lime Cake and Mac and Cheese... OH MY!

Last night was a success! Not only was the food delicious, but the company was even better. I will be sad to see this amazing couple leave :( I have decided to share the recipes for the Key Lime Cake since some asked about it in yesterdays blog, and the Mac and Cheese because it is a potluck favorite and I've been asked many times for the recipes.

The Key Lime Cake recipe comes from Trisha Yearwood's cookbook,"Home Cooking with Trisha Yearwood". This is an amazing cookbook, and I think I've cooked everything in it at least once! I first fell in love with Key Lime Cake while on a trip home (Cleveland, GA). My mom took me to a place called Truelove Celebrations for some of the best cupcakes I have ever eaten. The Key Lime are really the stand outs!

Key Lime Cake

Cake:

1 3 oz package lime flavored gelatin
1 1/3 cups granulated sugar

2 cups shifted all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

5 large eggs, slightly beaten

1 1/2 cups vegetable oil

3/4 cup orange juice

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

1/2 cup Key Lime juice (from about 25 small key limes or 4 large regular limes)

1/2 cup confectioners' sugar

Cream Cheese Icing

1/2 cup ( 1 stick) butter, room temp.

1 8 oz cream cheese, room temp.

1 1lbs. box confectioners' sugar

Preheat oven to 350 degrees, Grease and four either 3 nine inch round cake pans or 1 13x9 pan.

In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans ( if making a round cake) or pour into 13x9. Bake for 35-40 mins. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.

While the layers are still hot, mix the lime juice and confectioners' sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

Cream the butter and cream cheese. Beat int eh confectioners' sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.

This mac and cheese is a favorite at our house. My kids actually refuse to eat mac and cheese from a box because they say,"it isn't real"! I have also taken this to many of Jake's work functions and it is always a hit!

1 box elbow Macaroni
2 8oz blocks of sharp cheddar cheese
2 cans cream of mushroom soup
1 cup mayo
1 cup milk
salt and pepper to taste.

Cook macaroni according to package directions.Meanwhile, grate cheese on a boxed grater sprayed with a non stick spray (easier to clean). Mix cheese,soup,milk, may, and salt and pepper. Drain pasta and add immediately to cheese mixture. Add pasta/cheese mixture to a greased 13x9 casserole. Bake for 30-35 at 350 degrees until hot and bubbly! This recipe can also be cut in half and placed in 8x8 casserole.

Stay tuned, because tonight I will making easy enchiladas and a strawberry cake for a celebrations welcoming our new battalion commander's wife!