MARGARITA CAKE
Margarita cake offers the favorite sweet and salty combo with a crunchy pretzel crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 15
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only and lightly flour 13x9-inch pan, or spray bottom with baking spray with flour. In medium bowl, mix crust ingredients. Sprinkle evenly on bottom of pan; press gently.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over crust.
- Bake 34 to 39 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store loosely covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 45 g, Cholesterol 15 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 27 g, TransFat 0 g
MARGARITA CAKE
A margarita - tequila, lime juice, triple sec - is baked into a cake mix.
Provided by Carol
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.
- Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm.
- To make the glaze: In a small bowl, combine confectioners' sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 53.7 g, Cholesterol 62.9 mg, Fat 16 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 2 g, Sodium 418.2 mg, Sugar 36.6 g
CHOCOLATE BROILER CAKE
This cake is much requested in my house! It is sponge cake, layered chocolate/regular, and cooked in the broiler one layer at a time. Not as labor intensive as the directions sound. :)
Provided by der_misanthrope
Categories Dessert
Time 51m
Yield 9 pieces, 9 serving(s)
Number Of Ingredients 12
Steps:
- grease and line bottom of 8x8 inch pan with wax paper.
- melt half the chocolate and set aside.
- beat 1/2 cup sugar for 30 sec, add vanilla and beat till fluffy.
- add egg yolks one at a time, beating well.
- mix flour and cornstarch together, then stir into beaten mixture.
- divide batter in half.
- add melted chocolate to ONE half, stirring well.
- wash beaters VERY WELL.
- beat egg white in separate bowl until soft peaks form.
- gradually add 1/4 cup sugar, beating till stiff peaks form.
- divide egg whites in half and fold the halves, one at a time (chocolate second), into divided batters with a spatula. Batter may appear curdled at
- this point but that is normal.
- spread scant 1/2 cup of chocolate batter evenly in prepared pan.
- Place pan approx 5 inches from flame in broiler and cook 1-2 minutes.
- Spread scant 1/2 cup plain batter on top of cooked chocolate cake, bake under broiler flame 1-2 minutes.
- repeat steps with remaining batter, trying to keep all additions 5 inches from flame. If this cannot be done simply reduce cook time by a few seconds for each additional layer.
- When done you should have around 10 layers.
- cool in pan 10 minutes, loosen side with butter knife, invert onto wire rack, remove wax paper and cool.
- ICING DIRECTIONS.
- melt together remaining chocolate and 3 tbsp butter.
- Stir in powdered sugar until crumbly.
- pour in enough boiling water to make drizzling consistency (about 1/4 cup).
- cut cake and drizzle each piece with chocolate.
Nutrition Facts : Calories 453.1, Fat 21.7, SaturatedFat 12.6, Cholesterol 184.1, Sodium 151, Carbohydrate 60.9, Fiber 1, Sugar 49.6, Protein 6.3
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