Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Margarita Cake




Source of Recipe


Betty Crocker Cookbook


Recipe Introduction


My BIL, Brian, made this for Jo's 2009 birthday. I wasn't able to be there, but everyone loved it and Mike wanted me to get the recipe.



List of Ingredients




1 1/2 cup coarsely crushed pretzels
1/2 cup sugar
1/2 cup butter or margarine, melted
1 box white cake mix
1 1/4 cup bottled nonalcoholic margarita mix
1/3 cup vegetable oil
1 Tbsp. grated lime peel
3 egg whites
8 oz. thawed cool whip
additional grated lime peel for garnish


Recipe



Preheat oven to 350 degrees. Grease and flour bottom of a 13x9-inch pan. In a bowl, mix pretzels, sugar and butter. Press into the bottom of the prepared pan and press gently.

In a mixing bowl with an electric mixer, beat cake mix, margarita mix, oil, egg whites and the 1 T. lime peel on low for 30 seconds. Scrape down and beat on medium for 2 minutes. Pour over pretzel mixture.
Bake for 35-40 minutes until light golden brown and it passes the toothpick test. Cool completely. Frost with Cook Whip and sprinkle with additional lime peel. Store in refrigerator.

Makes one 13x9-inch cake.