1 box Lemon Cake Mix (16.5 oz Duncan Hines)
3 oz package of lime Jell-O
2/3 cup vegetable oil
3/4 cup orange juice
4 large eggs
Flavor Enhancing Glaze
2 Tbsp fresh lime juice or bottled Key Lime juice
4 – 6 Tbsp powdered sugar
8 oz package of cream cheese, softened
1 cup of powdered sugar
1/2 cup granulated sugar
14 – 16 oz non dairy whipped topping (I used about 8 oz and used 1/4 cup butter
reheat over to 350 degrees F. Grease and flour 3 8 inch round cake pans. I used 2 9 inch pans.
Mix the cake mix, Jell-O, oil, orange juice and eggs in a large bowl and beat well with an electric mixer for about 2 minutes. Pour into pans and bake for approximately 20 -23 minutes or until a toothpick inserted into center comes out clean. Let cool for about 10 minutes in the pans, then remove from pans. Mix together the lime juice and powdered sugar and spoon over the cake. Let cakes cool completely.
To make frosting, mix together cream cheese and butter and beat until blended. Add sugar and beat until smooth. Fold in the whipped topping. Spread over top of the cake and stack on top of one another and spread over top and sides completely.