Margarita Cake

By á-25393

Ingredients

• 1 1/2 cup pretzels, coarsely crushed
• 1/2 cup sugar
• 1/2 cup butter or margarine, melted
• 1 package white cake mix
• 1 1/4 cup margarita mix, bottled
• 1/3 cup vegetable oil
• 1 tablespoon lime peel, grated
• 3 whole egg whites
• 8 ounces whipped topping, thawed
• grated lime peel, optional

Preparation

Step 1

Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Grease bottom only of rectangular pan, 13x9x2 inches, with shortening; lightly flour (or spray bottom with cooking spray; do not flour).

Mix pretzels, sugar and butter in medium bowl. Sprinkle evenly on bottom of pan; press gently.

Beat cake mix, margarita mix, oil, lime peel and egg whites in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 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, about 2 hours. Frost with whipped topping; sprinkle with lime peel. Store covered in refrigerator.