For Cinco de Mayo

[Guest guest]

Here's something for Cinco de Mayo. Recipes using cake mix as a

shortcut are a guilty pleasure

of mine, and this one looks GOOD. Mom's probably rolling over in her

grave, but I'm going to try

appeasing her shade by using real whipped cream. Hey, ya do what ya

gotta. :<evil grin>

 

Margarita Cake

 

1 1/2 cups coarsely crushed pretzels

1/2 cup sugar

1/2 cup butter or margarine, melted

1 box Betty Crocker® SuperMoist® white cake mix

1 1/4 cups bottled nonalcoholic margarita mix

1/3 cup vegetable oil

1 Tablespoon grated lime zest

3 egg whites

1 container (8 oz) frozen whipped topping, thawed

Additional lime peel (grated or in thin curls) for garnish , if desired

 

 

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). In medium bowl, mix pretzels, sugar and

butter. Sprinkle evenly on bottom of pan; press gently.

 

In large bowl, beat cake mix, margarita mix, oil, lime zest and the egg

whites with electric mixer on low speed 30 seconds. Beat on medium speed

2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.

 

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.

Found on the Betty Crocker site.

 

Rain

@@@@

\ \ \ \ \