Margarita Cake ( Or What I Call My Jimmy Buffett Cake)
Today this Margarita Cake seemed like the perfect thing to make. Its like eating a Margarita with a fork!
It gives you all the flavors of salt, tart, and of course tequila!
Whats not to love?
Enjoy!
Margarita Cake
INGREDIENTSCrust
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 cup bottled nonalcoholic margarita mix
1/2 cup 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
Directions
1. Heat oven to 350°F (325°F 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.
2 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.
3 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.
Look for the bottled pale green nonalcoholic margarita mix in the soft drink section of the supermarket. It is usually on the shelf with club soda, tonic water and other mixers.
Substitutions:
OK you know me by now. Of course I added some Tequila. What I did was use half a cup ofcup bottled nonalcoholic margarita mix and 1/4 cup of tequila.
You can also find flavored margarita mix if that idea appeals to you.
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