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Margarita Cake
Ready in: 2-5 hrs 
Difficulty: 3/5
INGREDIENTS:
1 1/2 cup pretzels, coarsely crushed
1/2 cup sugar
1/2 cup butter or margarine, melted
1 package white cake mix
1 1/4 cup margarita mix, bottled
1/3 cup vegetable oil
1 tablespoon lime peel, grated
3 whole egg whites
8 ounces whipped topping, thawed
grated lime peel, optional
DIRECTIONS:
Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Grease bottom only of rectangular pan, 13x9x2 inches, with shortening; lightly flour (or spray bottom with cooking spray; do not flour).
Mix pretzels, sugar and butter in medium bowl. Sprinkle evenly on bottom of pan; press gently.
Beat cake mix, margarita mix, oil, lime peel and egg whites in large bowl 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 lime peel. Store covered in refrigerator.
NUTRITION:
This Margarita Cake recipe from CDKitchen serves/makes 10
Recipe ID: 25314
REVIEWS:
Guest: Amber 2010-04-28
Awesome cake! Easy to make with ingredients that can be kept at home and "whipped" up in a pinch. Have made it on two different occasions and it was a hit at both events. Love the combination of salty sweet pretzel crust and the cake. Cake has a more "dense" texture, but perfect. I used an entire container of cool whip on top of the 9x13 and it was the perfect amount of topping. Try it, you'll love it!
Guest: Anonymous 2010-03-23
Great recipe. The pretzel base adds a little something extra that the other recipes for Marguarita cake don't have. Everyone loved the cake. And the extra effort is really no effort at all. I'll make it again and again.
