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Margarita Cake
September 01, 2007

Very good, but as everyone knows, you need a salted rim on a good margarita. I love the flavor of sweet and salt together (sea salt caramels, anyone? chocolated covered salted pretzels? Yum). So, to complete this recipe, which is sweet enough to be able to carry it off, I recommend you do one of two things -- sprinkle flaked kosher salt over the glaze before serving (not much is required), or, do as I did another time -- crush up pretzels very finely and scatter them on top. The sensation is quite good and fun, to boot (in fact, when I make margarita pie, I used crushed salted pretzels, sugar, and butter, to press as the crust).

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