Mangoes and margarita mix make a tropical cake creamy and dreamy.
box Betty Crocker™ SuperMoist™ yellow cake mix
cup nonalcoholic margarita mix
cup vegetable oil
teaspoons grated lime peel
jar (1 lb 4 oz) sliced mango in extra-light syrup, well drained, diced
Remaining diced mango
container (8 oz) frozen whipped topping (thawed)
containers (6 oz each) Yoplait® Original 99% Fat Free mango yogurt
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.
Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
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.
If you can't find mango yogurt, you can use peach yogurt.
Look for jars of sliced mango in the refrigerated section of the produce department.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.