Margarita Cake

I've never met a Margarita that I didn't like. Although I have met some that didn't like me.

I'm not a huge fan of eating out, but I do on the occasion love to hang out at Cheeseburger in Paradise. If you've eaten at one anytime recently, you'll know what I mean. The atmosphere is absolutely playful and live music is always a treat. They make the best frozen drinks with the CUTEST little fruit people garnishes. For a visual click HERE!

Well, here's the next best thing for your next get together. Margarita Cake!! It's got all the flavor of a margarita in a moist cake topped with a buttery vanilla frosting.

Cake:
1 pkg white cake mix
3 eggs
1/2 cup applesauce
1 can (10 ounces) margarita mix frozen, non-alcoholic,defrosted, undiluted
1 tablespoon lime zest

Creamy Vanilla Frosting:
1/2 cup solid vegetable shortening
1 stick butter or margarine softened
1 teaspoon clear vanilla extract (brown vanilla will make your frosting off white)
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk

Preheat oven 350°. Spray two 8-inch pans with vegetable spray.

In a large bowl, mix together cake mix, eggs, applesauce, and margarita mix until well blended. Divide batter into the two pans.

Bake according to directions on box or until cakes are golden brown and baked through. Cool on rack 10 minutes; remove from pans and continue to cool. Level cakes if necessary.

Prepare frosting:
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

If it's too thick for spreading add 2 tablespoons milk, stir well, then spread over your cake.

Frost the bottom layer of the cake. Top with next layer. Frost all over. Garnish with lime twists.