This has become one of our newest favorites!
One of my favorite drinks with my favorite people is
MARGARITAS!:)
Now I've shared and made this recipe for MARGARITA CAKE several times! I found this on one of my many recipe internet searches. I love to share recipes with my family and friends, though I have "the rule" when I share, if they try it they must let me know how it was!
My friend Mary, made this several times in a weekend! And her family loved it! So when we were invited to a Margarita Party I had to make this and it was a HIT!
My youngest daughter, Dana (now "officially 21") & her friend Ashley TOTALLY LOVED IT!
So much that they requested it for their Bon Voyage Dinner for their India Mission trip this summer (gone for 2 whole months!)
When we vacationed with our family, last week in Tahoe. I made this for our Mexican dinner night!
Hope you enjoy it as much as my family does!
Enjoy!Sharon :)
Margarita Cake
Margarita cake offers the favorite sweet and salty combo with a crunchy pretzel crust.
Prep Time: 20 min
Total Time: 3 hours 0 min
Makes: 15 servings
1 1/2 cups coarsely crushed pretzels
1/2 cup 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) Cool Whip Creamy frozen whipped topping, thawed
Additional grated lime peel, if desired
1. Heat oven to 350°F (or 325°F 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.
2. 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.
3. 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 375°F. Decrease oil to 1/4 cup; use 4 egg whites.
You’ll need about 3 1/2 cups small pretzel twists to get the 1 1/2 cups crushed pretzels.
Health Twist:Cut fat and calories in this cake by using fat-free whipped topping instead of regular whipped topping to frost the cake.
Purchasing: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.
One of my favorite drinks with my favorite people is
MARGARITAS!:)
Now I've shared and made this recipe for MARGARITA CAKE several times! I found this on one of my many recipe internet searches. I love to share recipes with my family and friends, though I have "the rule" when I share, if they try it they must let me know how it was!
My friend Mary, made this several times in a weekend! And her family loved it! So when we were invited to a Margarita Party I had to make this and it was a HIT!
My youngest daughter, Dana (now "officially 21") & her friend Ashley TOTALLY LOVED IT!
So much that they requested it for their Bon Voyage Dinner for their India Mission trip this summer (gone for 2 whole months!)
When we vacationed with our family, last week in Tahoe. I made this for our Mexican dinner night!
Hope you enjoy it as much as my family does!
Enjoy!Sharon :)
Margarita Cake
Margarita cake offers the favorite sweet and salty combo with a crunchy pretzel crust.
Prep Time: 20 min
Total Time: 3 hours 0 min
Makes: 15 servings
1 1/2 cups coarsely crushed pretzels
1/2 cup 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) Cool Whip Creamy frozen whipped topping, thawed
Additional grated lime peel, if desired
1. Heat oven to 350°F (or 325°F 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.
2. 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.
3. 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 375°F. Decrease oil to 1/4 cup; use 4 egg whites.
You’ll need about 3 1/2 cups small pretzel twists to get the 1 1/2 cups crushed pretzels.
Health Twist:Cut fat and calories in this cake by using fat-free whipped topping instead of regular whipped topping to frost the cake.
Purchasing: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.
What a delicious cake!
ReplyDeleteI made a margarita from Southern Living that had powdered sugar in it. It was really good, but seemed like such an odd addition!
Thanks Kristen! It is delish! And to quote one of my friends "It's to die for"! It's one of our favorite summer recipes this year!
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