Key Lime Cake

10″ bundt pan, greased and floured

1 package lemon cake mix

1 4 oz. pkg. lemon instant pudding

4 eggs

1 cup vegetable oil

3/4 cup water

1/4 cup key lime juice or just regular lime juice

Combine the cake mix and pudding mix, add the eggs, vegetable oil, water and key lime juice and beat at medium speed for 2 minutes.

Spoon the batter into the prepared bundt pan. Bake at 350 degrees for 50-60 minutes or until pick comes out clean.

Cool in pan for 25 minutes. Then invert onto a wire rack. Return the cake to the pan and pierce with a wooden pick.

Glaze:

2 cups powdered sugar

1/3 cup key lime juice

2 Tbsp. water

2 Tbsp. melted butter

Powdered sugar to dust cake

Combine powdered sugar, key lime juice, water and melted butter and beat until smooth. Drizzle over the warm pierced cake and let stand until completely cool. Invert onto a serving plate and dust with additional powdered sugar. garnish with raspberries or strawberries.