Mango Margarita Cake

From Betty Crocker: Mangoes and margarita mix make a tropical cake creamy and dreamy.

• Ready In: 50 mins
• Serves: 15

Ingredients

• Cake

• 1 (18 ounce) box  betty crocker  supermoist yellow cake mix
• 1  cup  nonalcoholic  margarita mix
• 1⁄3 cup  vegetable oil
• 2  teaspoons lime zest
• 4  eggs
• 1 (24 ounce) jar  sliced mango in extra-light  syrup, well drained, diced

• Frosting

•  remaining diced mango
• 1 1⁄2 cups  frozen whipped topping, thawed
• 2 (6 ounce) containers  yoplait original 99% fat free  mango yogurt

Directions

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.