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Cherry Limeade Cake

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1 white cake mix

1 jar maraschino cherries, juice drained and reserved (cherries chopped)

6 eggs, divided

1/3 cup vegetable oil

2/3 cup lime juice

Zest of 1 lime

1 can sweetened condensed milk

1 container Cool Whip

Preheat oven to 350 degrees. Spray a 9x13 baking pan with nonstick cooking spray. In a large bowl, mix together the cake mix with 3 eggs, 1/3 cup vegetable oil and 1 1/3 cup water and maraschino cherry juice (pour reserved juice into measuring cup. Add water till you hit the 1 1/3 measuring point) Beat all the ingredients with an electric mixer till smooth. Add chopped cherries. Pour into baking sheet and bake for 25 minutes or until cooked through. Poke the hot cake all over the top with a fork.

To make lime custard: Beat 3 egg YOLKS with the zest of 1 lime for 3 minutes. Add the sweetened condensed milk and beat an additional 2 minutes. Now pour in 2/3 cup lime juice and only mix till combined. Pour the custard over the warm cake and return to oven to bake for 10 minutes. Remove from oven and all to cool completely. Place the cooked cake in the refrigerator for at least 3 hours. Top with Cool Whip and serve!

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