Mango Margarita Cake

Name: Mango Margarita Cake
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 15
Cuisine: Global
Ingredients: 4 eggs; 2 teaspoons grated lime peel; 1 jar (1 lb 4 oz) sliced mango in extra-light syrup, well drained, diced; 15 servings Remaining diced mango; 510 grams containers each) Yoplait® Original yogurt mango; 177 milliliters nonalcoholic margarita mix; 79 milliliters vegetable oil; 59 milliliters water; 227 grams container frozen whipped topping (thawed); 1 box Betty yellow cake mix

Mango Margarita Cake is a dairy free dessert. This recipe serves 15. One serving contains 252 calories, 4g of protein, and 9g of fat. Head to the store and pick up betty cake mix, whipped topping, mango in extra-light syrup, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 55 minutes.

Instructions

Heat oven to 350F. Spray bottom only of 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, beat cake mix, margarita mix, oil, water, lime peel, eggs and 1 cup of the diced mango with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Ingredients you will need

Margarita Mix

Baking Spray

Lime Peel

Cake Mix

All Purpose Flour

Mango

Water

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Oven

Frying Pan

Pour into pan.

Equipment you will use

Frying Pan

Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Equipment you will use

Toothpicks

Oven

In small bowl, place remaining diced mango and mash with fork until pureed. In medium bowl, fold together whipped topping and yogurt; frost cake. Spoon small dollops of pureed mango over frosting, then swirl with back of spoon. Store in refrigerator.

Ingredients you will need

Whipped Topping