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Strawberry Yogurt Cake
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Nutrition Facts
Serving Size 138 g
(Approx. 10 Servings)
Amount Per Serving
Calories 430 Calories From Fat 170
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 4.5 g 23%
Trans Fat 3.0 g
Cholesterol 55 mg 18%
Sodium 360 mg 15%
Total Carbohydrate 58 g 19%
Dietary Fiber 0 g 0%
Sugars 38 g
Protein 4 g
Vitamin A 4% • Iron 6%
Vitamin C 20% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Strawberry Yogurt Cake
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Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Serves
10  People

Ingredients

Recipe makes 10 Servings

1 canola oil spray
2 Tbsp unbleached all purpose flour
1/3 cup(s) vegetable oil
15 1/4 Oz Betty Crocker Supermoist White Cake Mix
3 large eggs, whites only
6 Oz Yoplait Original Strawberry Light Yogurt
10 strawberries, cut into 1/4-inch slices
12 Oz Betty Crocker Whipped Vanilla Ready-to-Spread Frosting
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Instructions

1
Heat oven to 350°F.
2
Heavily spray 2 round pans, 8 or 9 x 1 1/2 inches. Then put about 1 tablespoon flour in each pan; tap flour around in pan so inside of pan is coated with flour. Disposing the extra flour.
3
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.
4
Pour into pans, dividing evenly. Bake 30-35 minutes or until toothpick inserted in center comes out clean.
5
Cool 10 minutes; remove from pans. Cool cake completely on wire rack.
6
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.
7
Place 2nd 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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