Margarita Cake

Ingredients:

• 1 package Sara Lee^® Frozen Pound Cake, thawed
• 1 (3 ounce) package lime gelatin
• 1/2 cup margarita mix
• 1/2 cup tequila or water
• 2 cups frozen whipped topping, thawed
• Coarse green baking sugar and fresh lime slices (optional)

Directions:

1. Remove lid; leave pound cake in aluminum pan. Using a long skewer, poke holes into cake every 1/2-inch, wiping skewer occasionally, if needed.
2. Place margarita mix and tequila or water in a small saucepan; bring to a boil. Remove from heat.
3. Add gelatin; stir until completely dissolved (about 2 minutes).
4. Pour over cake. Cover loosely. Refrigerate 3 hours or until gelatin is set.
5. Remove cake from pan; discard any gelatin mixture. Place on a serving plate. Frost top and sides with whipped topping. Cut into slices and garnish with green sugar and lime slices, if desired.