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Margarita Cake Recipe

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     Margarita Cake

Margarita Cake

Category   Desserts - Breads
Sub Category   None
Servings   15
Preptime   3 hours

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

Instructions
Heat oven to 350F (or 325F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening and lightly flour (or spray bottom with baking spray with flour). In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.
In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime peel and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.
Bake 35 to 40 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 covered in refrigerator.
High Altitude (3500-6500 ft)-Heat oven to 375F. Decrease oil to 1/4 cup; use 4 egg whites.


Originally Submitted
6/7/2009





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