So, first things first–I didn’t die on my run! It was tough and really hot, but I finished it in my best time yet! I somehow managed to keep a pretty fast pace throughout and beat my previous time by 5 minutes! HOT DOG. The best part of this whole 24 hour quick trip was not just the run but the restaurants! Oh, how I miss fast food chain restaurants. Sonic onion rings and their diet cherry limeade are at the top of my list and I had them both after the race! The joys of running–eating really fattening foods with no guilt. Moving away to college to a small town with a lot of restaurants opened up my culinary world like never before. Hence the ‘freshman fifteen’ that happened in 2005 and me now being addicted to Sonic. It’s a good thing there aren’t any Sonic drive in’s nearby because I’d seriously have to kick up my training! Anyways, it was overall, a great experience!
Now, about this cake. It is perfect (and I repeat) PERFECT for summer. It’s light and fluffy but still slightly decadent because of the frosting. Ohhhhh the frosting…….I love cream cheese a lot more than your average joe, so I use it a lot……and by use I mean I tend to mix in some kind of chocolate and slather it over some cake. It’s kind of a problem. BUT, I’m being good and trying to only make one sweet treat a week because for a while there I was going over board (and my running was not keeping up with my ever growing waist line). And I realize there was a lot of random information in there that you probably didn’t care about. Oh well.
So this cake was our treat for the week and it was a good one. I made it a sheet cake because they take about half the time to bake and our apartment doesn’t have air conditioning. See where I’m going with this? I didn’t want the oven to be on very long because it’s hot enough as is. Hence the 12-15 minute bake time. If you wanted to make cupcakes or a thicker 9×13 cake, feel free to do so. I also used a cake mix to save time, but made it my own with the lime juice, zest and sour cream. Those ingredients really make it taste like its from scratch. Plus, odds are if the frosting is made from scratch, everyone will think the entire cake was too.
Lately I’ve been seeing a lot of coconut lime cake recipes floating out there in cyber space, so I wanted to make one too. Except without the coconut because everyone I’ve talked to about this HATES coconut! Can you believe that? I love the stuff, but used my better judgement and omitted it for this cake so I wouldn’t have to eat the whole thing myself. Don’t think I didn’t think about it though. So, if you are a coconut lover, feel free to add a little in. It would add a nice touch.
Also, make sure you keep this cake in the fridge! The texture of the frosting is better cold, plus, there’s DAIRY in it so it belongs in chill chest. Ok? Ok! Now, lets get baking! And by the way, you can have this baked and frosted in under 30 minutes if you had a craving and really wanted to.
Lime Sheet Cake with White Chocolate Cream Cheese Frosting
yield: 12-18 servings
for the cake-
1 18.25 oz. box french vanilla cake mix (I used betty crocker)
1 cup cold water
1/4 cup canola oil
1/2 cup light sour cream
2 limes, juiced and zested
for the frosting-
1 8 oz. package light cream cheese, softened
3/4 cup white chocolate chips, melted slowly in a double boiler or microwave
1/4 teaspoon vanilla extract
1/2 cup powdered sugar
Preheat oven to 350 degrees. Grease sheet pan with 1 tablespoon melted butter or non stick cooking spray. Set aside. In large bowl, combine all ingredients together until just mixed. Pour into prepared pan and smooth. Bake 12-15 minutes. Remove from oven and cool.
For the frosting, whip all ingredients together until well combined and smooth. Scrape edges of bowl and whip again 1-2 minutes. Frost top of cake and refrigerate until ready to serve.