MARGARITA CAKE - "Diabetic-Friendly"
It's "Diabetic-Friendly" so you can have your cake and eat it too!
This recipe came from a "Keep it Simple" Diabetic Cookbook, so...sorry I can't take the credit for it... :(
Featured Pinch Tips Video
- 1 1/2 c
- coarsely crushed pretzels
- 2 Tbsp
- light brown sugar
- 5 Tbsp
- butter, melted
- 1 box
- (18.25-ounce) box white cake mix or sugar free yellow pillsbury cake mix
- 1 1/4 c
- bottled non-alcoholic margarita mix
- 1/4 c
- canola oil
- 1 Tbsp
- grated lime rind
- 3 large
- egg whites
- 1 - c
- (8-ounce) frozen fat-free or sugar-free whipped topping, thawed
- additional grated lime rind, if desired
1Preheat oven to 350 degrees F.
Coat 13x9x2-inch pan with non-stick cooking spray.
2In medium mixing bowl, mix pretzels, brown sugar and melted butter.
Press into pan.
3In large mixing bowl, beat cake mix, margarita mix, oil, lime rind and egg whites until well mixed.
CAREFULLY pour batter over pretzel mixture.
4Bake in 350 degree F oven, for 25 to 30 minutes or until light golden brown and top springs back when touched lightly in the center.
Cool completely on cooling rack.
Frost with whipped topping; sprinlke with additional lime rind.
Refrigerate until ready to serve.
Refrigerate leftovers in covered cake taker.
*** Cake Tidbit: Grated lime rind infuses the cake with lime flavor, it's a must to include!
5NUTRIENTS PER SERVING:
Serving Size: 1/24 of cake
Calories from Fat 34%,
Total Fat 7g,
Saturated Fat 2g,
Dietary Exchanges: 2 Starch, 1 Fat.