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... :(
1 1/2 ccoarsely crushed pretzels
2 Tbsplight brown sugar
5 Tbspbutter, melted
1 box(18.25-ounce) box white cake mix or sugar free yellow pillsbury cake mix
1 1/4 cbottled non-alcoholic margarita mix
1/4 ccanola oil
1 Tbspgrated lime rind
3 largeegg whites
1 - c(8-ounce) frozen fat-free or sugar-free whipped topping, thawed
·additional grated lime rind, if desired
How to Make MARGARITA CAKE - "Diabetic-Friendly"
- Preheat oven to 350 degrees F.
Coat 13x9x2-inch pan with non-stick cooking spray.
- In medium mixing bowl, mix pretzels, brown sugar and melted butter.
Press into pan.
- In large mixing bowl, beat cake mix, margarita mix, oil, lime rind and egg whites until well mixed.
CAREFULLY pour batter over pretzel mixture.
- 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.
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!
- NUTRIENTS PER SERVING:
Serving Size: 1/24 of cake
Calories from Fat 34%,
Total Fat 7g,
Saturated Fat 2g,
Dietary Exchanges: 2 Starch, 1 Fat.