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Cakes, Tarts and Pies


Margarita Cake


1 boxed cake mix, white or lemon

1 box (4 serving size) instant vanilla pudding mix

2/3 cup prepared Margarita Mix (without alcohol)

1/2 cup oil

1/3 cup sugar

4 large eggs

Zest of 1 lime 


1 ½ cups powdered sugar

3 – 4 tablespoons prepared Margarita Mix (without alcohol)


Preheat oven to 350 degrees.  Spray an angel food tube pan or bundt cake pan with non-stick cooking spray.


Place all cake ingredients in a large bowl.  With an electric hand mixer, start beating on low to combine ingredients.  When dry ingredients are moistened, increase mixer speed to medium and beat for 2 minutes, scraping down the sides of the bowl several times.


Pour cake mix into prepared pan.  Bake for 40 to 45 minutes, or until a toothpick inserted into cake comes out clean.


Let cake sit for 20 minutes, remove from pan and cool completely on a wire rack.


While cake cools mix powdered sugar and 3 tablespoons of Margarita Mix, adding more Margarita Mix if necessary to achieve a smooth consistency.


Using a wooden or metal skewer, poke 20 - 30 holes in the top of the cake.  Pour glaze over the top of the cake, allowing it to drip down the sides of the cake.


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