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Margarita Cake Recipe

Written on Sunday, March 26, 2017 | 5:40:00 PM




Serves : 15 servings 
Preparation time : 20 minutes
Start to Finish : 2 Hours

Ingredients : 
CRUST
- 1½ cups coarsely crushed pretzels (about 3½ cups small pretzel twists)
- ½ cup sugar
- ½ cup butter, melted

CAKE
- 1 box (16.25 oz) white cake mix with pudding in the mix
- ¾ cup bottled nonalcoholic margarita mix
- ½ cup water
- ⅓ cup vegetable oil
- 1 tablespoon grated lime peel
- 3 egg whites

TOPPING
- 1 container (8 oz) frozen whipped topping, thawed (3½ cups)
- Additional grated lime peel, if desired

Preparation Method :
1) Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan and lightly flour, or spray 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 in pan on cooling rack, about 1 hour .

4) Spread whipped topping over cake; sprinkle with additional lime peel. Store loosely covered in refrigerator .

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