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Key Lime Cake

Being that I live in the land where Key Lime Pie is the official state pie I am a happy camper. It is my favorite pie after all. I mean they have Key Lime everything here. Key Lime Popsicles, Key Lime Ice Cream, Key Lime Cookies, Key Lime Cheesecake,Key Lime Pie On A Stick dipped in chocolate. If it’s Key Lime they have it. So last year my husband said he wanted a Key Lime Cake for his birthday. I was like REALLY! A KEY LIME CAKE. So to not disappoint my Sweetie I began my quest to find a baker that made this specialty. And as the saying goes, “As easy as pie” I found one. So his birthday came and we got the cake. Let me just say the cake left a lot to be desired and I should have went with the idea of baking it myself. So out of total disappointment the Chef in me kicked in and I decided to Google  for  recipes. I thought the search was going to be hard but to my surprise there were loads of recipes for Key Lime Cake. I picked one out that I really loved and decided to give it a try. Boy am I glad that I did. This cake is moist and sweet and tart all rolled up in a pretty bright green package. Warning: Pucker Up! This cake has a real citrus kick.

INGREDIENTS

CAKE
1 (18.25 ounce) package lemon cake mix
1 1/3 cups vegetable oil
4 eggs
1 (3 ounce) package lime flavored gelatin mix
3/4 cup orange juice

GLAZE
1/2 cup key lime juice
1/2 cup confectioners’ sugar

FROSTING 
1/2 cup butter
1 (8 ounce) package cream cheese
1 tablespoon of vanilla extract
4 cups confectioners’ sugar

INSTRUCTIONS

Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. While the cake is still hot, mix the key lime juice and confectioners’ sugar together. Pierce the cakes with a fork and pour the glaze all over the cakes on the cooling rack. Allow cakes to cool completely, then frost.

To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add vanilla extract and confectioners sugar. Mix well and spread over cooled cakes. Eat & Enjoy.

* CHEF’S TIP: If you do not have Real Key Limes or Real Key Lime Juice in your area just substitute it for Regular Lime juice. Happy Baking!

Strawberry Shortcake

I myself have never been a big fruity type pie person. However I do like them, I just don’t LOVE them like I LOVE chocolate. So when I was shopping in the market one day I was at a lost at what dessert I was going to fix for Sunday dinner. I wanted and craved something different. Something more than the ordinary. So I left the store and went home and Google away until I came upon a recipe I was intrigued by. It was something simple but yet classic. The good ole Strawberry Shortcake. This was perfect because strawberries were in season and I knew that this was going to be a good change.  Besides any recipe that has cream cheese and powdered sugar in it has to be good. With a little re-mixing I made this recipe a true Porter House Original. Try it today, You’ll be glad that you did.

INGREDIENTS

Yellow Cake Mix
Eggs
Buttermilk
Oil or Butter (Depends on Cake Mix)
1 Tsp Vanilla Extract
8 oz. Cream Cheese (soften)
1 Cup Powdered Sugar
8 oz. Cool Whip, thawed
1 container of Strawberries

INSTRUCTIONS

1. Mix the first five ingredients and bake cake according to box instructions (Note: I use a 9 x 13 pan)

2. Let cake cool completely … While the cake is cooling make the topping …

3. Blend soften cream cheese with powdered sugar … After the cream cheese/sugar is combined; Fold in cool whip … After everything is combined frost mixture on cooled cake ..

4. Next step is to wash & cut strawberries … Sprinkle evenly over entire cake …

5. Eat and enjoy … refrigerate any leftovers ..

*CHEF’S TIP : If strawberries are not your thing (BYOC – Be Your Own Chef) and use whatever fruit you like. Happy Baking!