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Strawberry Yogurt Cake




Quick and easy


Cook Time:

30 to 35 minutes


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


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.

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.

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
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
Overall Rating