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Margarita Cake
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Prep Time:
20 minutes
Total Time:
3 hours
Indulge in a tangy Margarita Cake with a salty-sweet pretzel crust, perfect for any occasion.
Ingredients:
  • 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
Instructions:
  • Preheat oven to 350°F (or 325°F for dark or nonstick pan). Grease and lightly flour the bottom of a 13x9-inch pan, or use baking spray with flour. In a medium bowl, combine crust ingredients. Evenly sprinkle mixture on the pan bottom and press gently.
  • In a large bowl, use an electric mixer to beat the cake ingredients on low speed for 30 seconds, then switch to medium speed for 2 minutes, scraping the bowl occasionally. Pour the batter over the crust.
  • Bake for 34 to 39 minutes until light golden brown and the top springs back when lightly touched in the center. Allow to cool completely for about 2 hours. Frost with whipped topping and sprinkle with extra lime peel. Keep refrigerated with a loose cover.

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