Superbowl: Margarita Cake

This year, we went to some friends' house for Superbowl Sunday. They requested dessert, so I decided to make this recipe again. I've altered the recipe since the other times I made it, but I'll link to the original. This is the perfect dessert to make to bring somewhere when you're short on time but want to impress. It's incredibly moist and really decadent. It was a big hit, as always!

Margarita Cake
Adapted from - Carol

"A margarita - tequila, lime juice, triple sec - is baked into a cake mix."

READY IN 1 Hr 20 Min
Original recipe yield 1 - 10 inch Bundt cake

1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup vegetable oil
2/3 cup water
1/4 cup lemon or lime juice (or a combo of both)
1/4 cup tequila
2 tablespoons triple sec liqueur
1 cup confectioners' sugar
1 tablespoon tequila
2 tablespoons triple sec liqueur
2 tablespoons lime juice
lime zest, for garnish

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan (I prefer to use a little of the cake mix powder instead of flour).
2. In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon or lime juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.
3. 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. Garnish with lime zest.
4. 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.

MacGourmet Rating: 5 Stars

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