Key Lime Cake

Ingredients

CAKE

1 3-ounce package lime-flavored gelatin

1¹/3 cups granulated sugar

2 cups sifted all-purpose flour

½ teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

5 large eggs, slightly beaten

1½ cups vegetable oil

¾ cup orange juice

1 tablespoon lemon juice

½ teaspoon vanilla extract

½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)

½ cup confectioners' sugar

CREAM CHEESE ICING

½ cup (1 stick) butter, room temperature

1 8-ounce package cream cheese, room temperature

1 1-pound box confectioners' sugar

Cooking Directions

Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.

In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well.

Add the eggs, oil, orange juice, lemon juice, and vanilla.

Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick.

Cool the layers in the pans for 5 minutes, then turn them out onto racks.

While the layers are still hot, mix the lime juice and confectioners' sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

Cream the butter and cream cheese. Beat in the confectioners' sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.

The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it.

Key limes can be hard to find. Substitute regular lime juice for key lime juice without sacrificing flavor.

Serves 12

Easy French Onion Soup

6 (1 1/4-cup) servings

Ingredients:

Soup

2 tablespoons Butter

4 medium (4 cups) onions, sliced 1/8-inch

1/2 teaspoon finely chopped fresh garlic

2 1/2 cups water

1/4 cup chopped fresh parsley

2 (10 1/2-ounce) cans beef or chicken broth

2 tablespoons country-style Dijon mustard

1 teaspoon dried basil leaves

1/4 teaspoon pepper

1/4 teaspoon dried thyme leaves

Croutons

1/4 cup Butter

1 teaspoon dried basil leaves

1/2 teaspoon finely chopped fresh garlic

3 cups cubed 1-inch bread

Topping

6 (3/4-ounce) slices Provolone Cheese

Directions

Heat oven to 400°F. Melt 2 tablespoons butter in 3-quart saucepan until sizzling; add onions and 1/2 teaspoon garlic. Cook over medium heat, stirring occasionally, until onions are tender (7 to 10 minutes).

Add all remaining soup ingredients; continue cooking until heated through (12 to 15 minutes).

Meanwhile, melt 1/4 cup butter in 13x9-inch baking pan in oven (4 to 6 minutes). Stir in 1 teaspoon basil and 1/2 teaspoon garlic. Add bread cubes; toss to coat. Bake for 10 to 15 minutes, stirring occasionally, until toasted.

To serve, pour soup into oven-proof bowls; place 1 slice cheese in each bowl. Bake for 7 to 10 minutes or until cheese is lightly browned. Serve with croutons.