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INGREDIENTS

1 Box Lemon cake mix
1 3oz Instant Lemon Pudding
3/4 Cup Water
1/2 Cup Veg. Oil
4 Eggs
5 Tablespoons Key Lime Juice
1/2 Cups Unsalted butter
2 Tablespoons Key lime juice
1 8oz package Cream cheese
4 - 5 Cups Confectioners Sugar
1 3 1/4 oz Instant White Chocolate Pudding

Servings

INSTRUCTIONS

1. Preheat oven to 350 degrees. Spray baking Pam on bottom of 2 9" cake pans.

2. In mixer bowl combine lemon cake mix, lemon pudding, water, oil, eggs, and 5 tablespoons Key Lime Juice. Mix on low for 1 minute, scraping down sides. Increase speed to medium and mix for additional 3 minutes. Pour into prepared pans and bake for 35 minutes or until cake bounces back to the touch of finger.

3.place warm cakes on rack in pan and let rest 5 minutes. Then remove cake from pans and let cool.

4. Beat butter and cream cheese until fluffy.

5. Add lime juice

6. Slowly mix in instant white chocolate pudding and the confectioners sugar 1cup at a time. Continue adding confectioners sugar until mixture is spreadable.

NOTES

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Key Lime Cake

1 Box Lemon cake mix 
1 3oz Instant Lemon Pudding 
3/4  Cup Water 
1/2  Cup Veg. Oil 
4  Eggs 
5 Tablespoons Key Lime Juice 
1/2 Cups Unsalted butter  
2 Tablespoons Key lime juice 
1 8oz package  Cream cheese 
4 - 5 Cups  Confectioners Sugar 
1 3 1/4  oz Instant White Chocolate Pudding

1. Preheat oven to 350 degrees. Spray baking Pam on bottom of 2 9" cake pans.
2. In mixer bowl combine lemon cake mix, lemon pudding, water, oil, eggs, and 5 tablespoons Key Lime Juice.  Mix on low for 1 minute, scraping down sides.  Increase speed to medium and mix for additional 3 minutes. Pour into prepared pans and bake for 35 minutes or until cake bounces back to the touch of finger. 
3.place warm cakes on rack in pan and let rest 5 minutes.  Then remove cake from pans and let cool.
4. Beat butter and cream cheese until fluffy.
5. Add lime juice
6. Slowly mix in instant white chocolate pudding and the confectioners  sugar 1cup at a time.  Continue adding confectioners sugar until mixture is spreadable.

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Nutrition

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Serving Size: 1 Serving (38g)
Recipe Makes: 18 Servings

Calories: 116
Calories from Fat: 111 (96%)

Amt Per Serving		% DV

	Total Fat 12.3g	16 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 1.4g
Cholesterol 54.9mg		17 %
Sodium 14.9mg		1 %
Potassium 21.5mg		1 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.6g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 116

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