Key Lime Bundt Cake
1 box lemon cake mix
1 (4-serving) box lime-flavored gelatin
2/3 cup each water and vegetable oil
1 teaspoon lemon extract
2 cups confectioners’ sugar
1/4 cup fresh Key lime juice (or regular lime juice if Key lime is not available)
HEAT oven to 350 degrees. Grease and flour a 10-inch Bundt or tube pan.
COMBINE cake mix, gelatin, eggs, water, oil and lemon extract in a large bowl and beat with an electric mixer on medium speed for 2 minutes. Pour into the prepared pan.
BAKE 40 to 50 minutes, until a toothpick inserted in the center comes out clean.
MIX the confectioners’ sugar and lime juice until smooth. Remove cake from the oven (leave the oven on) and cool on a wire rack for 5 minutes. Invert the cake onto a baking sheet and remove the pan. Slowly pour the glaze over the cake, giving it time to soak in. Return to the oven for 5 to 8 minutes.
COOL completely on a wire rack, then use two flat spatulas to lift it onto to a serving plate.
Yield: 12 servings.