Wednesday, May 11, 2011

Margarita Cake

Margarita Cake
Adapted from Betty Crocker
By Erin at Dinners, Dishes and Desserts

1 cup sugar
1/2 cup butter
2 eggs
2 tsp vanilla extract
1 1/2 cups flour
1 3/4 tsp baking powder
3/4 cup margarita mix
About 20 graham crackers (1 sleeve of them)
6 Tbls butter, melted
1 cup heavy cream
3 Tbls powdered sugar
1 Tbls margarita mix

Turn the graham crackers into crumbs. Mix in the melted butter, and press into a 9 inch cake pan.

Cream together the butter and sugar.  Beat in the eggs, one at a time, then stir in the vanilla.  Combine the flour and baking powder, and add to the creamed mixture.  Mix well.  Finally, stir in the margarita mix until the batter is smooth.  Pour into the pan.

Bake for 30 to 40 minutes, in a 350 degree oven.  When a toothpick is inserted and comes out clean, the cake is done.

While the cake cools, prepare the topping.  Start by putting your mixing bowl, and whip attachment in the fridge to get cold.  Once ready, about 15 minutes later, pour in 1 cup of heavy cream.  Mix until it starts to thicken.  Then add in the sugar and margarita mix until you get to stiff peaks.

Spread cream over cooled cake.  Top with some lime zest, and sliced lime!