A Call Box reader wants to know if anyone has the recipe for Truffles’ Key Lime Cake. We are printing a version that may or may not be close.

Question: Years ago, the bakery Truffles had a delicious key lime pound cake with cream cheese frosting. I have never come across anything to compare. It was either three or four layers with the icing in between. Any chance of locating that recipe?

J.H., Jacksonville

Dear J.H.: We were unable to find the recipe that was served by the now-closed Truffles Coffee House & Bakery at 11362 San Joe Blvd. in Mandarin. In a phone conversation, you described it as dense and yellow rather than green. However, we did find a key lime cake recipe that may or may not be close. We’ll let you be the judge.

If it doesn’t fit your criteria, perhaps a reader or a Truffles associate will be willing to share the recipe.

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There are a lot of versions out there of what has become a trendy dessert. There are pound and dump cake versions, as well as the many pie varieties. You said Truffles’ cake had no green food coloring so we left that out. This version was made by Charlynne Graham for a game night, and she said it was so popular that only one piece was left.

“Everyone loved it,” she said. “The guys went crazy over it.”

Key Lime Cake

•1 (18.25 ounce) package lemon or yellow cake mix

• 1 1/3 cups vegetable oil

• 4 eggs

• 1 (3 ounce) package lime-flavored gelatin

• 3/4 cup orange juice


• 1/2 cup butter

• 1 (8 ounce) package cream cheese

• 3 tablespoons fresh lime juice

• 4 cups confectioners' sugar

Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8-inch cake pans. Bake according to instructions on box. Let cool and then frost.

For the frosting, beat butter and cream cheese in a large bowl until light and fluffy. Add lime juice and confectioners’ sugar. Mix well.

Note: Some recipes call for making the cake mix according to the package without adding the lime gelatin and orange juice.