Margarita Cake with Berries and Mint


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Serves | Prep Time | Cook Time 45 to 50

Why I Love This Recipe

It was the first really nice day of spring, and I was headed to a Sunday afternoon potluck with friends. I wanted a dessert that wouldn't weigh us down, so I made some changes to a favorite cake recipe. From Black Russian...to Margarita!


Ingredients You'll Need

CAKE:
1 box yellow cake mix
1 box lemon pudding
1 cup vegetable or canola oil
4 eggs
1/4 cup lime juice
1/2 cup tequila
3/4 cup triple sec

GLAZE:
1 1/2 cups powdered sugar
3 T tequila
3 T lime juice
3 T triple sec

GARNISH:
Fresh strawberries
Fresh mint


Directions

Preheat oven to 350 F and spray a 10 inch Bundt pan.


For the cake, combine the oil, eggs, tequila, triple sec, and lime juice in a large bow.


Mix well with a wooden spoon. Add the cake mix and pudding mix, and stir until just combined.


Pour into the Bundt pan until three-fourths full.


Bake 45 to 50 minutes, or until a skewer inserted comes out clean.


Invert the cake onto a serving plate and punch holes throughout the cake with a skewer or ice pick.


While the cake is baking, prepare the glaze.


Be sure to sift the powdered sugar well, or the glaze may be lumpy.


Combine the powdered sugar, tequila, lime, and triple sec until the sugar dissolves.


Spoon over the warm cake, reserving several tablespoons to drizzle onto cut slices.


Fill center hole with sliced berries and torn mint.


Serve warm or at room temperature.


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