Margarita Cake | Imamother

Amarante

Mon, Nov 14 2016, 9:17 pm

Fun easy cake

Margarita Cake

Excerpt From: Betty Crocker Sheet Pan Desserts: Delicious Treats

15 servings | Prep Time: 20 Minutes | Start to Finish: 2 Hours

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

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.