Margarita Cake(s)

ChubbyBunny

Mango Margarita Cake



Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup nonalcoholic margarita mix
1/3 cup vegetable oil
2 teaspoons grated lime peel
4 eggs
1 jar (1 lb 8 oz) sliced mango in extra-light syrup, well drained, diced

Frosting
Remaining diced mango
1 1/2 cups frozen (thawed) whipped topping
2 containers (6 oz each) Yoplait® Original 99% Fat Free mango yogurt

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, beat cake mix, margarita mix, oil, lime peel, eggs and 1 cup of the diced mango with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. In blender, place remaining 1/4 cup diced mango. Cover; blend until smooth. In medium bowl, fold together whipped topping and yogurt; frost cake. Spoon small dollops of pureed mango over frosting, then swirl with back of spoon. Store in refrigerator.
High Altitude (3500-6500 ft): Bake 35 to 40 minutes.

Serves: 15

Nutrition Information:
1 Serving: Calories 280 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 1g); Cholesterol 55mg; Sodium 260mg; Total Carbohydrate 43g (Dietary Fiber 0g, Sugars 30g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 20%; Calcium 10%; Iron 4% Exchanges: 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 3

Substitution
If you can't find mango yogurt, you can use peach yogurt.
Purchasing
Look for jars of sliced mango in the refrigerated section of the produce department.

Strawberry Margarita Cake



3/4 cup bottled strawberry-flavored nonalcoholic margarita drink mix
1 box Betty Crocker® SuperMoist® white cake mix
Vegetable oil and egg whites called for on cake mix box
1 tablespoon grated lime peel
1 container (8 oz) frozen whipped topping, thawed
Strawberries, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease (or lightly spray with cooking spray) bottom only of 13x9-inch pan. Add enough water to drink mix to measure 1 1/4 cups.
2. In large bowl, beat cake mix, drink mix, oil and egg whites on low speed 2 minutes. Pour into pan. Bake and cool and directed on box.
3. Gently stir lime peel into whipped topping; spread over top of cake. Garnish with strawberries. Store covered in refrigerator.
High Altitude (3500-6500 ft): Add enough water to drink mix to measure 1 1/2 cups. Follow High Altitude cake mix directions for 13x9-inch pan.

Serves: 12

Nutrition Information:
1 Serving: Calories 300 (Calories from Fat 120); Total Fat 14g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 0mg; Sodium 310mg; Total Carbohydrate 40g (Dietary Fiber 0g, Sugars 23g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 2 1/2

Substitution
Chocolate frozen whipped topping also makes a great "frosting" for this dreamy cake. Stir orange peel instead of lime into the chocolate topping.

Success
Before grating the lime peel, wash the lime thoroughly and wipe dry. The peel will grate much easier.

ChubbyBunny

Mango Margarita Cake



Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup nonalcoholic margarita mix
1/3 cup vegetable oil
2 teaspoons grated lime peel
4 eggs
1 jar (1 lb 8 oz) sliced mango in extra-light syrup, well drained, diced

Frosting
Remaining diced mango
1 1/2 cups frozen (thawed) whipped topping
2 containers (6 oz each) Yoplait® Original 99% Fat Free mango yogurt

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, beat cake mix, margarita mix, oil, lime peel, eggs and 1 cup of the diced mango with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. In blender, place remaining 1/4 cup diced mango. Cover; blend until smooth. In medium bowl, fold together whipped topping and yogurt; frost cake. Spoon small dollops of pureed mango over frosting, then swirl with back of spoon. Store in refrigerator.
High Altitude (3500-6500 ft): Bake 35 to 40 minutes.

Serves: 15

Nutrition Information:
1 Serving: Calories 280 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 1g); Cholesterol 55mg; Sodium 260mg; Total Carbohydrate 43g (Dietary Fiber 0g, Sugars 30g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 20%; Calcium 10%; Iron 4% Exchanges: 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 3

Substitution
If you can't find mango yogurt, you can use peach yogurt.
Purchasing
Look for jars of sliced mango in the refrigerated section of the produce department.

Strawberry Margarita Cake



3/4 cup bottled strawberry-flavored nonalcoholic margarita drink mix
1 box Betty Crocker® SuperMoist® white cake mix
Vegetable oil and egg whites called for on cake mix box
1 tablespoon grated lime peel
1 container (8 oz) frozen whipped topping, thawed
Strawberries, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease (or lightly spray with cooking spray) bottom only of 13x9-inch pan. Add enough water to drink mix to measure 1 1/4 cups.
2. In large bowl, beat cake mix, drink mix, oil and egg whites on low speed 2 minutes. Pour into pan. Bake and cool and directed on box.
3. Gently stir lime peel into whipped topping; spread over top of cake. Garnish with strawberries. Store covered in refrigerator.
High Altitude (3500-6500 ft): Add enough water to drink mix to measure 1 1/2 cups. Follow High Altitude cake mix directions for 13x9-inch pan.

Serves: 12

Nutrition Information:
1 Serving: Calories 300 (Calories from Fat 120); Total Fat 14g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 0mg; Sodium 310mg; Total Carbohydrate 40g (Dietary Fiber 0g, Sugars 23g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 2 1/2

Substitution
Chocolate frozen whipped topping also makes a great "frosting" for this dreamy cake. Stir orange peel instead of lime into the chocolate topping.

Success
Before grating the lime peel, wash the lime thoroughly and wipe dry. The peel will grate much easier.

firewalking

"nonalcoholic margarita mix"

That's nuts.:noway:

ChubbyBunny

Not for those of us who don't drink.
:flowerforyou:

SoupNazi

That looks and sounds great CB!

Thanks for sharing!:flowerforyou: