| | Directions | | Preheat oven to 350°. Grease and flour 3 9-inch cake pans**. In large mixing bowl, mix gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add eggs, oil, orange juice, lemon juice and vanilla. Divide batter evenly between the 3 pans and bake 35-40 minutes. Test for doneness by lightly touching top of cake or inserting toothpick. Cool layers in pan 5 minutes and then turn out onto racks. While the layers are still hot, mix the lime juice (and zest if using), and confectioners sugar and put it over the layers on racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely then frost with Cream Cheese Icing: Cream butter and cream cheese. Beat in confectioner's sugar until mixture is smooth and easy to spread. Spread the icing between layers and on the top and sides of the cake. ** This also works in a 9X13 pan, or jelly roll pan. The jelly roll pan will be FULL, but it fits! For a variation, use sugarless raspberry jam between the layers. |
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