1 2/3 c graham cracker crumbs
1/2 c flour
1 1/2 t baking powder
1 t salt
1/2 c vegetable shortening
1 c sugar
3 egg yolks
1 t vanilla
3/4 c milk
Spray 2 – 8 inch round cake pans with baking spray, line bottom of pans with parchment paper, spray again; set aside.
In a bowl whisk together cracker crumbs, flour, baking powder and salt; set aside.
In a another bowl beat shortening and sugar until smooth, add egg yolks and vanilla; beat well. Alternating the dry ingredients and milk in thirds, starting and finishing with the dry ingredients. Place half the batter in each pan.
Bake in a preheated 350 degree oven for 20 minutes until set. Cool for 10 minutes in the pans. Run a knife around the edges of the pans to loosen the cakes and invert onto a wire rack. Completely cool before frosting. Prepare key lime buttercream frosting–
1/2 c butter, room temperature
1 1/2 t lime zest
4 c powdered sugar
3 T Key lime juice
2 T milk
In a bowl combine butter and zest; beat until smooth. Beat in powdered sugar and juice, until combined. Add milk; beat until fluffy.
Place one cake layer on serving plate, spread some frosting on top, place second layer on top of first and spread frosting over entire cake.
