Key Lime Cake! Woohoo!
For the cake you will need: 1 box yellow cake mix, 1 – 3.4 ounce package instant lemon pudding, 1 cup water, 1/2 cup vegetable oil, 1/2 (1 stick) cup melted butter, 4 large eggs, 2 tablespoons of key lime juice, 1 teaspoon pure vanilla extract, 3 drops of green food color.
Preheat oven to 350 degrees F. Lightly spray two 9 inch round cake pans with cooking spray. In a large bowl combine all ingredients with a mixer on low until all wet, about 30 seconds, then increase speed to medium and beat for about two minutes. Fold into both cake pans and bake until sides just pull away from side of pans and a toothpick comes out of center clean, about 25-30 minutes depending on your oven. Cool in pans for 10 minutes then flip one layer onto cake plate, flip other onto towel or paper to cool.
Glaze for layer on cake plate: In a bowl combine 1 cup confectioners sugar and two teaspoons Key Lime juice simply stirring with a spoon until smooth and creamy then spread glaze over the layer on the cake plate while cake is still cooling. Then let cool completely.
For the icing you will need: 8 oz room temperature cream cheese, 1/4 cup (1/2 stick) room temperature butter, 1 – 16 ounce box confectioners sugar, 1 teaspoon Key Lime zest, 1 teaspoon Key Lime Juice, 1/2 teaspoon pure vanilla extract. Add all ingredients into a medium mixing bowl and beat with electric mixer until smooth.
Ice first layer over the glaze, add second layer and ice whole cake.