Margarita Cake (Non Alcoholic)

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READY IN: 3hrs 40mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups coarsely crushed pretzels
  • 12
    cup sugar
  • 12
    cup butter or 1/2 cup margarine, melted
  • 1
    (18 ounce) package betty crocker super moist white cake mix
  • 1 14
    cups nonalcoholic margarita mix
  • 13
    cup vegetable oil
  • 1
    tablespoon grated lemon zest
  • 3
    egg whites
  • 1
    (8 ounce) container frozen whipped topping
  • lime zest (optional)
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DIRECTIONS

  • Heat oven to 350°F (325°F for dark or nonstick pans. ) grease bottom only of 13 x 9 x 2-inch rectangular pan with shortening and lightly 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 a large bowl with a electric mixer on low speed for 30 seconds. Then beat on medium speed for 2 minutes, scraping bowl occasionally. Pour batter over the 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 and sprinkle with lime peel. Store covered in refrigerator.
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