MARGARITA CAKE - "Diabetic-Friendly"

penny jordan Recipe

By penny jordan PennyLJ55

Serve this fun cake with your next southwestern recipe to round out your themed meal...
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... :(


Recipe Rating:
 1 Rating
Serves:
24
Prep Time:
Cook Time:

Ingredients

1 1/2 c
coarsely crushed pretzels
2 Tbsp
light brown sugar
5 Tbsp
butter, melted
Find more recipes at goboldwithbutter.com
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


Directions Step-By-Step

1
Preheat oven to 350 degrees F.
Coat 13x9x2-inch pan with non-stick cooking spray.
2
In medium mixing bowl, mix pretzels, brown sugar and melted butter.
Press into pan.
3
In large mixing bowl, beat cake mix, margarita mix, oil, lime rind and egg whites until well mixed.
CAREFULLY pour batter over pretzel mixture.
4
Bake 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.
Cover.
Refrigerate until ready to serve.
Serve.
Enjoy!
Refrigerate leftovers in covered cake taker.
*** Cake Tidbit: Grated lime rind infuses the cake with lime flavor, it's a must to include!
5
NUTRIENTS PER SERVING:
Serving Size: 1/24 of cake
Calories 176,
Calories from Fat 34%,
Total Fat 7g,
Saturated Fat 2g,
Protein 2g,
Sodium 260mg,
Carbohydrates 27g,
Fiber 0g,
Dietary Exchanges: 2 Starch, 1 Fat.

About this Recipe