Margarita Cake

Margarita Cake
Margarita Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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