Margarita Cake

Directions

1. Turn the graham crackers into crumbs. I use my food processor to make quick work of it. Mix in the melted butter, and press into a cake pan. This makes enough for about a 9 inch cake pan. I used a spring form pan, so I could get it out easily!
2. Cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and baking powder, and add to the creamed mixture. Mix well. Finally, stir in the margarita mix until the batter is smooth. Pour into the pan.
3. Bake for 30 to 40 minutes, in a 350 degree oven. When a toothpick is inserted and comes out clean, the cake is done.
4. While the cake cools, prepare the topping. Start by putting your mixing bowl, and whip attachment in the fridge to get cold. Once ready, about 15 minutes later, pour in 1 cup of heavy cream. Mix until it starts to thicken. Then add in the sugar and margarita mix until you get to stiff peaks.
5. Spread cream over cooled cake. Top with some lime zest, and sliced lime!