Get Your Green On

The kind folks at Duncan Hines contacted me a couple weeks ago and asked if I'd like to try one of their recipes using their mixes. I, of course, said yes and a few days later a package arrived on my doorstep! I had the choice of two recipes and I chose to make their Leprechaun Key Lime Cake just in time for St. Patrick's Day.

This cake starts off with a Lemon Supreme Cake Mix, then you add a box of lemon pudding and key lime juice. I didn't have key limes, but I had a bag of Persian limes so that's what I used. This cake was so simple to put together-- you combine all ingredients in a bowl and mix then into the oven it goes. After the cake has baked and is still warm, it's soaked with a buttery lime glaze while it's still in the pan. That glaze penetrates the cake throughout and makes it's ultra moist and a little sticky. After it cooled I opted to glaze the top of the cake with a lime glaze that I came up with that tasted like a limeade. You don't have to glaze it a second time but that glaze was so good, I could drink it!

This cake is really equal parts lemon and lime flavor but it's not too tart and it's not too sweet. You could always use lemon juice in place of the limes if you prefer. It's light in texture and fluffy on the inside, while the outside develops a sugary crust on it from the glaze.

I really liked this cake and so did my neighbors. Even Mr. H, who isn't a huge fan of citrus, ate it and didn't complain :-) It's refreshing and easy enough to make anytime of year, not just on St. Patrick's Day. Would be great for Easter and you can call it Lemon Lime Cake if you prefer. Might also be good for breakfast....I'm just saying.

Lemon Lime Cake adapted from Duncan Hines

Cake:

• 1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
• 1 (3.4 oz) pkg lemon instant pudding
• 4 large eggs
• 1/2 cup vegetable oil
• 3/4 cup water
• 1/4 cup lime juice

Glaze:

• 2 cups powdered sugar
• 1/3 cup lime juice
• 2 tbsp water
• 2 tbsp butter, melted

Preheat oven to 350°F. Grease and flour 10-inch Bundt or tube pan.

For cake, combine cake mix, pudding mix, eggs, oil, 3/4 cup water and 1/4 cup lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.

Cool in pan 25 minutes. Remove cake from pan onto cooling rack then immediately return cake back to pan. Poke holes in top of warm cake with toothpick, wooden skewer or long-tined fork.

For glaze, combine 2 cups powdered sugar, 1/3 cup lime juice, 2 tablespoons water and melted butter in medium bowl.

Pour slowly over top of warm cake and allow it run along the sides of the pan. Cool completely while still in pan.

Invert onto serving plate. Dust with additional powdered sugar or glaze (recipe below). Garnish with lime slices, if desired.

Lime Glaze by Monica H

• 1 cup powdered sugar
• zest of 1 lime
• juice of 1 lime

In a small bowl, combine powdered sugar and zest. Squeeze lime juice into bowl a little at a time. Stir until there are no lumps and continue to add more lime juice until the glaze is thin enough to drizzle. Pour over cooled cake and allow to set.

Be sure to stop by Duncan Hines and check out their recipe index. You may find a new recipe to make for your family that starts off with a mix you already have in your pantry.

Thank you Duncan Hines and Happy St. Patty's Day to you all!