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Margarita Cake Recipe

   
 

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     Margarita Cake

Category   Desserts - Breads
Sub Category   None
Servings   15
Preptime   20 min

Ingredients
CRUST
1 1/2 cups coarsely crushed pretzels
1/2 cup sugar
1/2 cup butter or margarine, melted
CAKE
1 box Betty Crocker® SuperMoist® white cake mix
3/4 box Betty Crocker® SuperMoist® white cake mix
1/2 c water
1/3 cup vegetable oil
 
1 tablespoon grated lime peel
3 egg whites
TOPPING
1 container (8 oz) frozen whipped topping, thawed
Additional grated lime peel, if desired

Instructions
Heat oven to 350F (325F for dark or nonstick pan). Grease bottom only and lightly flour 13x9-inch pan, or spray bottom with baking spray with flour. In medium bowl, mix crust ingredients. Sprinkle evenly on bottom of pan; press gently.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over crust.
Bake 34 to 39 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store loosely covered in refrigerator.


Originally Submitted
4/29/2012





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