Margarita Cake

Crust

1 1/2

cups coarsely crushed pretzels

1/2

cup sugar

1/2

cup butter or margarine, melted

Cake

1

box Betty Crocker® SuperMoist® white cake mix

3/4

cup bottled nonalcoholic margarita mix

1/2

cup water

1/3

cup vegetable oil

1

tablespoon grated lime peel

3

egg whites

Topping

1

container (8 oz) frozen whipped topping, thawed

Additional grated lime peel, if desired

• 1Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only and lightly flour 13x9-inch pan, or spray bottom with baking spray with flour. In medium bowl, mix crust ingredients. Sprinkle evenly on bottom of pan; press gently.
• 2In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over crust.
• 3Bake 34 to 39 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store loosely covered in refrigerator.