Mango Margarita Cake

 

1

box Betty Crocker® SuperMoist® yellow cake mix

3/4

cup nonalcoholic margarita mix

1/3

cup vegetable oil

1/4

cup water

2

teaspoons grated lime peel

4

eggs

1

jar (1 lb 4 oz) sliced mango in extra-light syrup, well drained, diced

Remaining diced mango

1

container (8 oz) frozen whipped topping (thawed)

3

containers (6 oz each) Yoplait® Original 99% Fat Free mango yogurt

• 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, water, lime peel, eggs and 1 cup of the diced mango with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• 2 Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• 3 In small bowl, place remaining diced mango and mash with fork until pureed. 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.