CHEF JEFF — ONE BYTE AT A TIME: Key Lime Pie

Check out the twists on this quick and easy favorite.

Key Lime Pie

1 box lemon supreme cake mix (such as Duncan Hines)

1 4-serving box lime- or lemon-flavor Jell-O (or 1 heaping tablespoon grated lime zest)

4 eggs

2/3 cup vegetable oil

1 teaspoon lemon extract

GLAZE:

2 cups confectioners’ sugar

¼ cup fresh lime juice (preferably Key lime)

Heat oven to 350 degrees. Grease and flour 10-inch Bundt pan. Combine cake mix, gelatin mix, eggs, 2/3 cup water, oil, lemon extract in large bowl. Beat with electric mixer on medium for 2 minutes. Pour into prepared pan. Bake 40 to 50 minutes, until toothpick inserted in center comes out clean. Leave oven on. Meanwhile, mix lime juice with the confectioners’ sugar for glaze. Remove cake from oven. Let cool on wire rack 5 minutes. Invert cake onto cookie sheet or oven-proof platter, remove pan. Pour glaze slowly onto cake, giving it time to absorb. Return to oven for 5 to 8 minutes. Cool on wire rack.

Yield: Serves 12.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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