Margarita Cake
- Yield: 24 servings
Ingredients
- 1 1/2cups coarsely crushed pretzels
- 2tablespoons light brown sugar
- 5tablespoons butter, melted
- 1-- (18.25-ounce) box white cake mix
- 1 1/4cups bottled non-alcoholic margarita mix
- 1/4cup canola oil
- 1tablespoon grated lime rind
- 3-- egg whites
- 1-- (8-ounce) frozen fat-free whipped topping, thawed
- -- Additional grated lime rind, if desired
Instructions
- Heat oven 350F. Coat 13 x 9 x 2-inch pan with nonstick cooking spray.
- In medium bowl, mix pretzels, brown sugar and melted butter. Press into pan.
- In large bowl, beat cake mix, margarita mix, oil, lime rind and egg whites until well mixed. Carefully pour batter over pretzel mixture.
- Bake 25 to 30 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely. Frost with whipped topping; sprinkle with additional lime rind. Refrigerate.
Tip: Don’t skip on the lime rind as it infuses mucho flavor into the cake.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.
Nutritional Info *per serving
- Calories 176
- Fat 7g
- Saturated Fat 2g
- Cholesterol 6mg
- Sodium 260mg
- Carbohydrate 27g
- Fiber 0g
- Sugars 12g
- Protein 2g
