Margarita Cake

I get emails from the Betty Crocker Website every week or so with recipes; this month's recipe-theme was for Mother's day and there were a few cakes using margarita mix. That sounded exciting and perfect for my mom because she does not drink alcohol and is always sad when I make things that contain it; this recipe is completely non-alcoholic! All I had to buy was white cake mix, a lime, margarita mix, and whipped cream. Easy! I used the original mix, instead of strawberry flavored variety and ended up with a citrus-y light cake. Both my mom and my boyfriend's mom loved it.

Margarita Cake

1 box white cake mix
11/4 cups bottled nonalcoholic margarita mix
1/3 cup vegetable oil
1 tablespoon grated lime peel
3 egg whites
1 container (8 oz) frozen whipped topping, thawed
Additional grated lime peel, if desired

1.Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening and lightly flour (or spray bottom with baking spray with flour).

2.In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime peel and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.

3. 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 additional lime peel. Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F. Decrease oil to 1/4 cup; use 4 egg whites.

* I used two 8inch pans instead of one 13 x 9, and baked them for 25 minutes.
* The original recipe calls for a pretzel crust, but I omitted that.









Strawberry Margarita Cakes