Margarita Cake

Cinco de Mayo is a week away.  

What better way to celebrate than with

a margarita and a margarita cake!

I don't use cake mixes often, but this cake is a what I call a

"doctored up" cake.  All cake mixes can be doctored up by using 

something other than water as the liquid and adding other flavors.

In this cake the liquid used is Margarita Mix (the lemon lime

mixer without the alcohol used for making margaritas).

It starts out with a butter, sugar, and crushed pretzels crust pressed

into the bottom of the pan than topped with the combined cake

ingredients.  One hint?  As you mix together the cake batter, be sure to

get all the delicious lime peel that collects on the beater(s)! 

Once the cake is baked and cooled, it is topped with Cool Whip.

I like to grate more lime peel over top to give a hint as to the

flavor inside.  I wish I could remember where I found this recipe

to give credit where credit is due.  I want to say it was from one of

Southern Living's special interest magazines or maybe

Betty Crocker?  I just can't remember! 

The Cool Whip makes it a refreshing cake and the pretzel crust

gives the taster that delicious salt-sweet taste.

I hope you enjoy it as much as I do.

Here is the recipe:

Recipe:

Margarita Cake

1 1/2 cups coarsely crushed pretzels (apx. 3 1/2 c. small pretzel twists)

1/2 cup sugar

1/2 cup butter, melted

1 box Betty Crocker SuperMoist white cake mix

1 1/4 cups bottled nonalcoholic margarita mix

1/3 cup vegetable oil

1 T. grated lime peel [more for sprinkling on the top]

3 egg whites

1 container (8 oz) frozen whipped topping, thawed

350 degrees (shiny metal or glass pans)  325 degrees (dark or nonstick pans)

1.  Spray bottom only of 9x13 pan with nonstick spray with flour.  In medium bowl, mix pretzels, sugar, and butter.  Sprinkle evenly on bottom of pan; press gently.

2.  In a large bowl, beat cake mix, margarita mix, oil, lime peel, and egg whites with electric mixer on low speed 30 seconds.  Beat on medium speed 2 mins., scraping bowl occasionally.  Pour batter over pretzel mixture.

3.  Bake 35-40 minutes or until light golden brown and top springs back when touched lightly in center.  Cool completely, about 1 hour.  Frost with whipped topping.  Store covered in refrigerator.  (High Altitude 3500-6500 ft. - Bake 40 to 45 minutes.)

Enjoy!

I will be joining:

Seasonal Sundays

and

Have a great week and enjoy Cinco de Mayo!

Just another reason to have fun! 

Fondly,

Karen