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
MARGARITA CAKE
This margarita cake is perfect for a picnic on a warm day. You'll be surprised at how closely it tastes like the real thing. These other margarita dessert recipes are delicious, too. ?-Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, margarita mix, eggs, butter, lime juice and zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Meanwhile, combine glaze ingredients. Drizzle over cake.
Nutrition Facts : Calories 284 calories, Fat 8g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 379mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
BONNIE BUTTER CAKE
This is the exact recipe from the cookbook "Betty Crocker Country Favorites." Bonnie Butter Cake has been around for many years, a testament to the delicious flavor and delicate texture of this cake. Treat yourself and use real butter for a rich, old-fashioned taste! The cook time listed is for the 13 x 9 x 2 inch pan.
Provided by senseicheryl
Categories Dessert
Time 55m
Yield 1 9 x 13 inch pan, 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches; lightly flour.
- Beat sugar, butter/margarine, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder and salt alternatively with milk on low speed. Pour into pan(s).
- Bake for 45 to 50 minutes if using the rectangular pan, 30 to 35 minutes if using the round pans, or until toothpick inserted in center comes out clean. Cool rectangular pan on wire rack. Cool round pans 10 minutes; remove to wire rack. Cool completely.
- TO MAKE THE FROSTING: Mix all ingredients except vanilla in 2 1/2 quart saucepan. Heat to rapid boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency. Stir in vanilla.
BONNIE'S MARGARITA CAKE
This is the great American cake. Skip the cocktail hour and have a slice of this tart cheesecake with its salty-sweet pretzel crust and tequila glazed "shot" topping. This will blow your company's socks off! Yummo! Enjoy! The photo is my own. Recipe by C. Kimball
Provided by BonniE ! @ReikiHealsTheSoul
Categories Cakes
Number Of Ingredients 12
Steps:
- BEFORE YOU BEGIN It is important to read through this recipe before you attempt to make it. Have all the ingredients ready and measured. Note: Measure dry ingredients in measuring cups and level off the measurement with a knife, and use a glass measuring cup for liquids. It is best to use brands mentioned for best results. Substitutions not recommended. A word about the photo...it came out more yellow than it really is. It is closer to an clear off-white color, like a margarita. COMBINE COCONUT AND ZEST Process the coconut and zest until they are coarsely ground. Measure a reserve of 1/2 cup and set in fridge.
- MAKE THE CRUST Add pretzels to the remaining coconut mixture and process it until it is finely ground, and transfer to a small mixing bowl. Add the melted butter, stir with a fork to combine. Press the butter and pretzel mixture into the bottom of the pan to make a crust. Pat it down firmly. (I used a flat measuring cup for this) Grease a 9-inch springform pan and line the perimeter with a 3-inch wide strip of parchment paper. Bake in a 350 degree oven until golden brown, about 12 minutes. Let it cool on a rack in the pan completely before proceeding.
- MAKE TEQUILA GLAZE In a small saucepan, combine 1/4 cup of water and the gelatin, and let it sit until it softens. Add margarita mix, tequila, triple sec, and cook over low heat, stirring constantly until gelatin dissolves. (About 5 minutes) Let it cool completely before proceeding.
- MAKE THE FILLING You will need two medium sized mixing bowls. In the first bowl: With a mixer, whip the cream on medium low speed until it is foamy, increase the speed to high and whip until soft peaks form. In the second bowl: Add the sweetened condensed milk to the softened cream cheese. Mix until combined. Add one cup of the margarita mixture and mix well. (Set the rest aside for the glaze) Now fold in 1/3 of the whipped cream, then gently fold in the remaining whipped cream. (fold, don't stir) Pour this filling into the prepared crust and refrigerate one hour.
- GLAZE THE CAKE Stir the remaining 1/2 cup of water into the tequila mixture in the sauce pan, and strain the mixture through a wire mesh strainer into a 2 cup measuring cup. Pour the mixture slowly over the chilled cake, covering the surface evenly. (It will have a nice glassy finish when chilled.) Chill the cake at least 4 hours before garnishing.
- GARNISH After 4 hours, the cake should be ready to garnish. Remove the sides of the pan and parchment. Using the reserved chilled coconut mixture, press it into the sides of the cake ONLY. Slice very thin slices of lime to garnish the top like my photo. Serve and Enjoy!
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