MARGARITA CAKE

1-1/2 cups coarsely crushed pretzels
1/2 cup granulated sugar
1/2 cup (1 stick) butter OR margarine, melted
1 pkg Betty Crocker SuperMoist white cake mix
1-1/4 cups bottled nonalcolholic margarita mix
1/3 cup vegetable oil
1 tblsp grated lime peel
3 large egg whites
1 (8 oz) container frozen whipped topping, thawed
grated lime peel, if desired

Heat oven to 350ºF (325ºF for dark or nonstick pans). Grease bottom only of 13" X 9" X 2" rectangular baking pan with shortening; lightly flour (or spray bottom with cooking spray; do not flour).

In med bowl, mix pretzels, sugar & butter; sprinkle evenly on bottom of pan; press gently.

In large bowl with elec mixer on low speed, beat cake mix, margarita mix, oil, lime peel & egg whites 30 seconds. On med speed, beat 2 mins, scraping bowl occasionally. Pour batter over pretzel mixture.

Bake 35-40 mins until light golden brown & top springs back when touched lightly in center. Cool completely, about 2 hrs. Frost with whipped topping; sprinkle with lime peel. Store, covered, in refrigerator.

SUCCESS HINT: You'll need about 3-1/2 cups small pretzel twists to get 1-1/2 cups crushed pretzels.

Look for the bottled pale green nonalcoholic margarita mix in the soft drink section of the supermarket. It is usually on the shelf with club soda, tonic water 7 other mixers.