Margarita Cake With Pretzel Crust

Margaritas and summertime go together for me just like Peanut Butter & Jelly. Does everybody  have drinks they like only in certain seasons or I'm just weird like that?  Since I'm a social drinker who loves to get together with friends for a drink or two, I rarely have a cocktail at home throughout the week (save for an occasional glass of wine with dinner).  I will admit, however, that some days the weather just puts me in the mood for a nip of something special. Sunny days can do that to me and make me crave a margarita, so when I saw this Betty Crocker recipe for a Margarita Cake I knew it was something I was going to whip up on a sunny day that I didn't have to go to work.  Given the fact that we've had sunny days a plenty this summer I purchased the ingredients on my last shopping trip and planned ahead to make this one.  I usually purchase our local store label to save a few bucks but admit that I did show respect to Betty Crocker by purchasing their brand since they kindly shared the recipe with me. My final verdict on this cake is a "thumbs up"! The margarita flavor isn't as intense as I thought it might be but I found that to be a good thing. Overall the cake is very light in texture and flavor and turned out to be just the right amount of "sweet" after a spicy meal of those Buffalo Chicken Sandwiches I posted about!

Ingredients

Crust

1 1/2

cups coarsely crushed pretzels

1/2

cup sugar

1/2

cup butter or margarine, melted

Cake

1

box Betty Crocker® SuperMoist® 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

Topping

1

container (8 oz) frozen whipped topping, thawed

Additional grated lime peel, if desired

1. 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.

2.  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. 

3. 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.

This put a whole new meaning to "after dinner drink" and it really hit the spot! Try it!