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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 15 |
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From Betty Crocker: Mangoes and margarita mix make a tropical cake creamy and dreamy. Ingredients:
1 (18 ounce) box betty crocker supermoist yellow cake mix |
1 cup nonalcoholic margarita mix |
1/3 cup vegetable oil |
2 teaspoons lime zest |
4 eggs |
1 (24 ounce) jar sliced mango in extra-light syrup, well drained, diced |
remaining diced mango |
1 1/2 cups frozen whipped topping, thawed |
2 (6 ounce) containers yoplait original 99% fat free mango yogurt |
Directions:
1. Heat oven to 350°F Spray bottom only of 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). 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 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. In blender, place remaining 1/4 cup diced mango. Cover; blend until smooth. 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. Store in refrigerator.
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