Below is a recipe for Margarita Cake. There’s many variations but we really like this one best.
Here is a great Margarita cake recipe just in time for Cinco de Mayo! You can garnish this lovely cake with additional peel or slices of lime, lemon or orange, or if you prefer, a sprig of mint or parsley. A pretty cake seems to taste better!
You will need:
- 13 x 9 baking pan
- medium bowl
- large bowl
- electric mixer
- 1 1/2 cups coarsely crushed pretzels
- 1/2 cup sugar
- 1/2 cup butter or margarine, melted
- 1/3 cup vegetable oil
- 1 box white cake mix
- 3 egg whites
- 1 1/4 cups bottled NON-alcoholic margarita mix
- 1 tablespoon grated lime peel (don’t be afraid to substitute lemon or orange)
- 1 tub (8 oz) frozen whipped topping, thawed
Pre-heat oven to 350 degrees. Grease bottom only of 13×9-inch pan with shortening and lightly flour. In medium bowl, mix pretzels, sugar and butter. Spread evenly on bottom of pan; press gently.
In large bowl, add cake mix, Margarita mix, oil, 1 tablespoon lime peel and the egg whites with mixer on low speed 30 seconds. Continue on medium speed for 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 (At least 2 hours). Frost with whipped topping; sprinkle with additional lime peel or if you like experimenting, any type fruit you might enjoy.
Cut in squares and enjoy!
Remember to refrigerate any left overs!