Mango Margarita Cake

• 1 (18 ounce) boxbetty crocker supermoist yellow cake mix
• 1 cup nonalcoholic margarita mix
• 13 cup vegetable oil
• 2 teaspoons lime zest
• 4 eggs
• 1 (24 ounce) jarsliced mango in extra-light syrup, well drained, diced
• remaining diced mango
• 1 12 cups frozen whipped topping, thawed
• 2 (6 ounce) containersyoplait original 99% fat free mango yogurt

1. Heat oven to 350F Spray bottom only of 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan).
2. In large bowl, beat cake mix, margarita mix, oil, lime peel, eggs and 1 cup of the diced mango with electric mixer on low speed 30 seconds.
3. Beat on medium speed 2 minutes.
4. Pour into pan.
5. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
6. Cool completely, about 1 hour.
7. In blender, place remaining 1/4 cup diced mango.
8. Cover; blend until smooth.
9. In medium bowl, fold together whipped topping and yogurt; frost cake.
10. Spoon small dollops of pureed mango over frosting, then swirl with back of spoon.
11. Store in refrigerator.

cake mix, nonalcoholic, vegetable oil, lime zest, eggs, mango, remaining, frozen whipped topping, containersyoplait original

Taken from www.food.com/recipe/mango-margarita-cake-422808 (may not work)