STRAWBERRY YOGURT CAKE

By Nana_CAM

Ingredients

• CAKE
• 1 box Betty Crocker SuperMoist white cake mix
• 3/4 cup water
• 1/3 cup vegetable oil
• 3 egg whites
• 1 container (6 oz) Yoplait Original 99% Fat Free strawberry yogurt
• FROSTING AND FRUIT
• 1 container Betty Crocker Whipped vanilla frosting
• 1 quart (4 cups) strawberries

Details

Servings 12
Preparation time 20mins
Cooking time 122mins

Preparation

Step 1

1. Heat oven to 350 degrees F. (325 degrees F for dark or nonstick pans). Generously grease and lightly flour two 8-inch or 9-inch round pans, or spray with baking spray with flour.

2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.

3. Bake as directed on box for 8 or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.

4. Spread 1/2 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4-inch slices, arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.