Margarita Cake

Ingredients:
  • 1-1/2 C coarsely crushed pretzels
  • 1/2 C sugar
  • 1/2 C butter or margarine, melted
  • 1 box white cake mix
  • 1-1/4 C bottled, nonalcoholic margarita mix
  • 1/3 C canola oil
  • 1 Tbs. grated lime peel
  • 3 egg whites
  • 1 container (8oz.) cool whip, thawed
  • Additional grated lime peel, if desired
Instructions:

Preheat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with non-stick spray.

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.


Date Added:July 07, 2011
Classification:Cakes/Cupcakees
Source:Betty Crocker
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2011