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 H-E-B
Recipes
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Cook Time:
30 - 35 minutes Chill Time: 10 minutes |
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recipe categories / desserts / cakes and cupcakes  Strawberry Yogurt Cake Courtesy of H-E-B Ingredients: 1 package Betty Crocker Supermoist White Cake Mix 3/4 cup water 1/3 cup vegetable oil 3 egg whites 1 (6 ounce) container Yoplait Original Strawberry Low Fat Yogurt 1 tub Betty Crocker Whipped Vanilla Ready-to-Spread Frosting 10 fresh strawberries, cut into 1/4-inch slices Directions: 1. Heat oven to 350 degrees. Grease 2 round pans, 8 or 9 x 1 1/2 inches. Put about 1 tablespoon flour in each pan; tap flour around in pan so inside of pan is coated with flour. Turn pan upside down; tap gently over wastebasket to remove extra flour. 2. Beat cake mix (dry), water, oil, egg whites and yogurt in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans, dividing evenly. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool cake completely on wire rack. 3. Brush crumbs off cake. Place 1 layer, top side down, on plate. Spread 1/3 cup frosting almost to edge. Arrange strawberry slices on frosted layer. Place other layer, top side up, on frosted layer. Frost side with thin coat first to seal crumbs; then frost side and top. |
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