It was a beautiful night last Friday when our Tasty Bunch met. One couple couldn't be there but the rest of us met at Chili's for dinner and all three of us ordered something different. It is the first time that all of us shared a meal with our hubbies. Everyone's meal looked delicious too.
Afterwards we drove over to Friends (and hostess also for the evening) Carol and Keith's new house that is in construction. It was so much fun walking through walls and seeing their excitement with getting a new home. It wasn't really anything they had planned to do for probably another 4 or 5 years, but everything just fell into place so easily and quickly. Friend Janice and I couldn't help but be a little jealous.
Then we went to their current house for more conversation and DESSERT, of course. Carol said it was a Lemon-Lime Cake. The combination of the lemon and lime made for a deliciously tart dessert. We just couldn't help but rave about it as we ate it. She also served pistachio and nut ice cream with it.
LEMON-LIME CAKE
For the cake:
1 package of lemon cake mix
1 package (3.4 oz) of instant lemon pudding mix
1 can (10 - ounce) of frozen non-alcoholic margarita mix, thawed
4 large eggs, room temperature
1/2 cup butter, softened
2 tablespoons lime juice
3 teaspoons lime zest, grated
For the glaze:
1-1/2 cups powdered sugar
3 tablespoons lime juice
Preheat oven to 350 degrees Grease and flour a 9 x 13 - inch baking pan. Set aside.
In a large bowl, combine the cake mix, pudding mix, margarita mix, eggs, butter, 2 tablespoons lime juice, and the lime zest.
Beat the mixture on low speed for about 30 seconds. Scrape the sides of the bowl and then beat on minimum speed for 2 minutes.
Pour the batter into the pan.
Bake unto a toothpick inserted in the center comes out clean 40 - 45 minutes.
Cool the cake in the pan for 10 minutes.
Combine the powdered sugar and the remaining lime juice together into a glaze.
Drizzle the glaze over the cake.
Cut cake into squares to serve.
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