QUING Parties at the Palace with MARGARITA CAKE

He's the kind of guy that makes all the other guys envious. Smart, funny, crazy talented. Dreamer, lover, friend. And he bakes. Bundt cakes, mostly. I can't wait till he quits his real job and opens a bakery. Greg made this Margarita Cake for a surprise party a couple weeks ago. I tasted one bite, and spent the evening making small talk while attempting to figure out how I could sneak the rest of the cake into my purse. When I make this cake I swap milk for water in the recipe to make it even more moist. I also double the  confectioners' sugar in the frosting. Use one cup instead of two if you'd like a clearer glaze. Either way, it's luscious.

Cheers to you and yours this Fourth of July!  GUSTARE!  

MARGARITA CAKE

(From the Kitchen of Gregory Gjurich     Yield 1 10-inch Bundt cake)

INGREDIENTS: CAKE

1 (18.25 ounce) package orange or lemon cake mix

1 (3.4 ounce) package instant vanilla pudding mix

4 eggs

1/2 cup vegetable

2/3 cup milk

1/4 cup lemon juice

1/4 cup tequila

2 tablespoons triple sec liqueur

FROSTING:

2 cups confectioners' sugar

1 tablespoon tequila

2 tablespoons triple sec liqueur

2 tablespoons lime juice

DIRECTIONS:

1. Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan.
2. In a large bowl combine cake mix, pudding mix, eggs, oil, milk, lemon juice, tequila and triple sec. Beat for 2 minutes.
3. Pour batter into prepared pan. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm.
4. To make the glaze: In a small bowl, combine confectioners' sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth.