In honor of Cinco de Cuatro, and my love for all things lime, I give unto you, Margarita Cake!INGREDIENTS
CRUST:
1 1/2 cups coarsely crushed pretzels
1/2 cup sugar
1/2 cup butter -- melted
1/2 cup sugar
1/2 cup butter -- melted
Zest of 1 lime
CAKE:
1 box Betty Crocker® SuperMoist® white cake mix
3/4 cups bottled nonalcoholic margarita mix
1 box Betty Crocker® SuperMoist® white cake mix
3/4 cups bottled nonalcoholic margarita mix
1 Tablespoon tequila
3 Tablespoons lime juice
1/4 cup water
1/3 cup vegetable oil
Zest of 2 limes
3 egg whites
1/3 cup vegetable oil
Zest of 2 limes
3 egg whites
TOPPING:
1 container (8 oz) frozen whipped topping -- thawed
1 container (8 oz) frozen whipped topping -- thawed
Zest of 1 lime
DIRECTIONS
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only and lightly flour 13x9-inch pan, or spray bottom with baking spray with flour. In medium bowl, mix crust ingredients. Sprinkle evenly on bottom of pan; press gently.
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.
Bake 34 to 39 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 additional lime peel. Store loosely covered in refrigerator.
The original recipe did not call for quite so much lime zest, lime juice or tequila… but I am a Mormon that likes to live on the wild side, and I still had half a bottle of Jose Cuervo from the time I made these, and I would feel like such a fraud if I called this a Margarita Cake and didn't use tequila. Fun fact: the batter for this cake, was amazing. I literally stuck my head in the bowl to lick it! The pretzel crust was REALLY hard to eat with plastic spoons, so do some dishes and use real utensils. Also, I would probably add more tequila and less water.
DIRECTIONS
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only and lightly flour 13x9-inch pan, or spray bottom with baking spray with flour. In medium bowl, mix crust ingredients. Sprinkle evenly on bottom of pan; press gently.
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.
Bake 34 to 39 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 additional lime peel. Store loosely covered in refrigerator.
The original recipe did not call for quite so much lime zest, lime juice or tequila… but I am a Mormon that likes to live on the wild side, and I still had half a bottle of Jose Cuervo from the time I made these, and I would feel like such a fraud if I called this a Margarita Cake and didn't use tequila. Fun fact: the batter for this cake, was amazing. I literally stuck my head in the bowl to lick it! The pretzel crust was REALLY hard to eat with plastic spoons, so do some dishes and use real utensils. Also, I would probably add more tequila and less water.
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