Margarita Cake
The classic cocktail, now in (optionally) non-alcoholic dessert form!
Ingredients
- 1 18.25 ounce package white cake mix
- 3 egg whites
- 1 10 fluid ounce can frozen margarita mix, thawed
- 2 tablespoons vegetable oil
- 1 tablespoon grated lime peel
- 1 tablespoon lime juice
- 1 8 ounce package cream cheese, softened
- ½ cup unsalted butter softened
- 1 tablespoon grated lemon peel
- 1 tablespoon lime juice
- 5 cups confectioners' sugar
Instructions
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Turn the oven up to 350 F. While that's heating up, grease and flour a 9x13-inch cake pan.
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In a big mixing bowl, beat the cake mix, egg whites, frozen margarita mix, vegetable oil, lime zest, and 1 tablespoon lime juice together. Pour the newly created batter into the pan you prepped.
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Bake the pan in the preheated oven until you can stick a toothpick in and see moist crumbs, 30 to 35 minutes. Don't worry, it's supposed to be really moist. Let the cake cool in the pan.
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Now for the frosting. Beat the cream cheese and butter together until it's light and fluffy, then stir in the lemon peel and 1 tablespoon of lime juice. Beat in the confectioners' sugar, 1 cup at a time. Make sure to scrape the sides of the bowl thoroughly with a spatula after each addition. Spread the frosting over the cooled cake.
Recipe Notes
If you want to make this recipe a little more adult-oriented, add 3 shots of either rum or tequila to the icing.