Tonight is the kids school concert. After the concert we will come home and celebrate how well they did with a piece of key lime cake. This is from Trisha Yearwood’s recipe with a few changes. As you can see I was multi-task cooking getting our sirloin steak ready for tomorrow’s dinner while the cakes were baking.
I have about 30 minutes from the time I get home until the kids get off the bus and I head out to do afternoon feeding of our animals. Knowing tonight is the concert and we won’t be home until later evening I used that time to whip up this cake for an after concert treat and prepare part of tomorrow’s dinner.
I like to keep this cake light by serving with a tad of whipped cream. I have also served it with french vanilla ice cream. Of course I had to give the kids a piece when they came home. They need their strength to sing 🙂
One 3-ounce package lime flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups vegetable oil
3/4 cups lime juice from approx. 5 limes (you can use the little key limes but you will need quite a few)
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
5 large eggs, slightly beaten
Preheat the oven to 350 degrees F and grease and flour one 9 x 13 cake pan or 9×9 pans or 3 round pans
In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, lime juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool.
You can frost with frosting of your choice or use the one under Trisha’s recipe here
We love this easy chocolate cake recipe. I always bake it in 2 pans (round or 8×8) as one will get frosted and the other will not because my crazy daughter does not like frosting.
I try to bake on the weekends and fit it in while preparing a meal. This past weekend I made the macaroni salad while making chocolate chip cookies and last night I made chocolate cake for dessert for the week while grilling pork tenderloin. It’s called “multi task cooking”.
I have used many variations of flour and sweetener in this recipe and it always tastes fabulous.
- 2 cups sugar
- 1-3/4 cups all-purpose flour (or whole wheat white flour or half almond flour etc.)
- 3/4 cup cocoa p0wder (I use the Hershey’s brand but whatever cocoa powder is fine)
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely and frost or leave plain.
This is also very good served with ice cream or make a quick batch of whip cream with heavy cream and serve on top. YUM!!
My daughter wanted to make ice cream cone cupcakes to take into school for her birthday treat. I have a great recipe for vanilla cake so we ran to the store and bought the ice cream cones and then made our batter. I had store bought vanilla icing and we dyed it blue and added a few fish sprinkles as that’s what she wanted…(can you tell which one is hers?)
Here is our vanilla cake recipe. It’s as easy as making a boxed cake mix but has no preservatives or unwanted ingredients.
1 cup sugar
1/2 cup butter
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup milk (you can use almond or rice milk if you choose)
Preheat oven to 350 degrees
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour, baking powder and baking soda, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan (9×13 cake pan) or cupcake liners (about 2/3 full) or ice cream cones (filling cones just to the level where the cone stem ends and branches out).
Bake for 18-21 minutes — check by inserting a toothpick and having it come out clean.
Frost with homemade frosting or store bought and decorate.
**I have used this same recipe and instead of vanilla added orange, strawberry, almond or lemon extract. Always great!!