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Margarita Cake


 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 

Glaze

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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