Recipes Made with Cake Mixes

Mango Margarita Cake

Mangoes and margarita mix make a tropical cake creamy and dreamy.

Mango Margarita Cake

Yield: 15 servings

Ingredients

Cake

  • 1 (18.25 ounce) box Betty Crocker® SuperMoist® yellow cake mix*
  • 1 cup nonalcoholic margarita mix
  • 1/3 cup vegetable oil
  • 2 teaspoons grated lime peel
  • 4 eggs
  • 1 (1 pound 8 ounce) jar sliced mango in extra-light syrup, well drained, diced**

Frosting

  • Remaining diced mango
  • 1 1/2 cups frozen (thawed) whipped topping
  • 2 (6 ounce containers Yoplait® Original 99% Fat Free mango yogurt***

Instructions

  1. Heat oven to 350 degrees F. Spray bottom only of 13 x 9 inch pan with baking spray with flour (do not use dark or nonstick pan).

Cake

  1. In large bowl, beat cake mix, margarita mix, oil, lime peel, eggs and 1 cup of the diced mango with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
  2. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
  3. Cool completely, about 1 hour.

Frosting

  1. In blender, place remaining 1/4 cup diced mango. Cover; blend until smooth.
  2. 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.
  3. Store in refrigerator.

Notes

High Altitude (3500-6500 ft): Bake 35 to 40 minutes.

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** Look for jars of sliced mango in the refrigerated section of the produce department.

*** If you can't find mango yogurt, you can use peach yogurt.

Nutrition

Per serving: Calories 280 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 1g); Cholesterol 55mg; Sodium 260mg; Total Carbohydrate 43g (Dietary Fiber 0g, Sugars 30g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 40%; Calcium 10%; Iron 4%

Exchanges: 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 3

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens







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