LIME CAKE BARS

 

There is a box of these in my freezer and they are calling to me right now.  If you are a citrus fan these are heavenly.  This is a recipe I found on Pinterest.  There are versions with a cake mix but I preferred to make the one from scratch.  The baker said it didn't "wow her"  like she expected so I changed a few things and it does WOW! me now.  These will be a staple in my goodie file.  It is nice to have something that isn't chocolate once in awhile.  (My hubby thinks the only dessert is chocolate.)

LIME CAKE BARS

 You will need 6-8 regular limes- grated for peel and juiced. 

1 ¼ C. vegetable oil

1 1/3 C. sugar

5 eggs (I had extra-large so I used 4)

½ tsp. salt

½ tsp. lemon extract

1 tsp. baking soda

Juice of one large orange and lime juice to make  ¾ C.

2 C. Flour mixed with 1- 3 oz. box lime jello

1 T. lime peel

Beat together the oil, eggs, sugar, extract and salt until creamy.  Add the remaining ingredients and beat for 1 minute.   Pour into a 11x15 inch baking pan well sprayed with Pam. (or you could make layers)  Bake at 350 for 25 minutes or until the center is solid.  If your pan is dark bake at 325.  While baking, make the glaze.  Remove from the oven and pour the glaze over the top of the cake in spoons-full until it is well covered.  It will soak in, no need to poke holes.

Glaze:  a scant 2/3 C. fresh lime juice and ½ C. powdered sugar mixed together add 2 tsp. lime peel

Cream cheese frosting:  Mix together ½ block of softened cream cheese (4 oz.), ¼ C. soft butter, ¼ C. lime juice and 2 tsp. peel, beat with powdered sugar until a good spreading consistency (about 3 cups).    Cool the cake completely before frosting.  (I put it in the freezer for about 20-30 minutes to get the top solid)  Cut into small bars.  These are very zingy and rich.  (If you are making a layer cake, double the frosting)