Dark Chocolate Strawberry Margarita Cake Food

STRAWBERRY MARGARITA CAKE

Steps:

• Preheat oven to 350°F.
• Grease bottom of 13x9x2-inch pan.
• Add enough water to strawberry margarita mix to measure 1 1/4 cups.
• Beat cake mix, drink mix, oil, and egg whites in large bowl on low speed 2 minutes.
• Pour into pan.
• Bake 28 to 33 minutes or until toothpick comes out clean.
• Cool completely, about one hour or longer.
• Gently stir lime peel into whipped topping, then frost the cake.
• Then garnish with limes or strawberries if you like.

DELUXE STRAWBERRY MARGARITA CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour 9x13 cake pan (or two 9x9 pans).
• Combine white cake mix, strawberry margarita mix, tequila, vegetable oil and egg whites in large mixing bowl.
• Mix until well combined.
• Pour into pan.
• Place in preheated oven for approximately 30 minutes, or until an inserted toothpick comes out clean.
• Cool completely.
• With a fork, poke wholes generously all over top of cake.
• In a saucepan, boil 1 cup of water.
• Add Strawberry Jello and stir for 2 minutes or as directed on package.
• Add 1/2 cup of Cold water and 1/2 cup of Tequila to Jello and combine.
• Pour carefully over cake and allow to soak into holes.
• Refrigerate for at least 4 hours or overnight.
• Mix 2 tbsp of lime rind in with cool whip.
• Frost cake.
• Garnish with Pink Sugar Crystals, Lime Slices and Strawberry Slices
• Serve and enjoy!

DARK CHOCOLATE CAKE

Steps:

• Heat oven to 350°F.
• Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
• In large mixer bowl, stir together dry ingredients.
• Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
• Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
• Pour into prepared pan.
• Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
• Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
• Cool 10 minutes; remove from pan to wire racks.
• Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.