My family has two different "family cakes". The cakes you have for special occasions and birthdays. We grew up eating a chocolate dump cake, as it is called by my Aunt Betty, which is like a heavenly large chocolate brownie with the most delicious icing. It gets more moist each day and hits it peak on day number 3. This cake never lasted very long in my house but was and will always remain a huge favorite.
In the last few years, my Mom has perfected a Key Lime Cake that is outrageous. We used to have a key lime tree in our back yard that she was so proud of until the City of Miami men came in their jumpsuits and removed all the citrus trees due to a canker outbreak. That was a sad day for sure. Anyway, this cake is sweet but not too sweet, moist, and just perfect in every way. When I surprised my Mom for Mother's Day in May and walked into the house, this cake was in the oven and I could smell it right away. What a nice welcome home treat! Unfortunately, she was taking it to a meeting the next day and I secretly was crossing my fingers that she would bring at least a little bit home. (she did-yum). Here is the recipe...
Key Lime Cake
2 Tbsp. Key Lime Juice (try to find the real key lime bottled juice)
2 Layer package of Duncan Hinds Lemon Cake Mix
4 oz. package of Lemon Instant Pudding
4 eggs beaten
1 cup vegetable oil
1 cup water
Combine all, beat until smooth. Pour into a greased 9"x13" pan
Bake at 325 degrees for 45 minutes.
Take out of the oven and pierce holes all over the cake. (I use a Shish Kabob skewer)
Combine 2 cups confectioners sugar and 1/3 cup Key Lime Juice
(if you don't want this so sweet do half of this)
Pour over warm cake and the glaze sinks into the holes.
Great to serve with lemon sherbert.
The Blue and White Dining Room
10 hours ago