MARGARITA CAKE

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Margarita Cake image

Margarita cake offers the favorite sweet and salty combo with a crunchy pretzel crust.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 15

Number Of Ingredients 11

1 1/2 cups coarsely crushed pretzels
1/2 cup sugar
1/2 cup butter or margarine, melted
1 box Betty Crocker™ Super Moist™ white cake mix
3/4 cup bottled nonalcoholic margarita mix
1/2 cup water
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

Steps:

  • 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.

Nutrition Facts : Calories 330, Carbohydrate 45 g, Cholesterol 15 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 27 g, TransFat 0 g

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