MARGARITA CAKE
Steps:
- Position a rack in the middle of an oven and preheat to 350 degrees. Butter and flour 2 round cake pans, each 9 inches in diameter and 1 1/2 inches deep or one 9x13 inch
- In a medium bowl, sift the flour, baking powder and salt. In a large bowl, using an electric mixer set on medium-high speed, beat the butter until light. Gradually add in the sugar, beating until well blended. Beat in the vanilla. Reduce the speed to low and, dividing the flour mixtue into 3 batches, beat the flour mixture into the butter mixture alternately with the margarita mix just until combined.
- In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form. Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated. Divide the batter between the prepared pans; smooth with the spatula.
- Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Transfer to racks and let cool in the pans for 10 minutes. Run a sharp knife around the pan sides to loosen the cakes. Invert onto racks and let cool completely.
- Meanwhile, make the glaze: In a large bowl mix powdered sugar, margarita mix and lime zest together
- Using a toothpick, insert holes into the cake, drizzle glaze evenly
- *** adding fresh lime juice to the cake (substitute 1 tsp of vanilla, or add in to the glaze will enhance the citrus flavor to personal taste)
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