Chocolate-Strawberry Cake with Fluffy Frosting

By lkalemba

Ingredients

• 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
• 3/4 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1 container (6 oz) Yoplait® Greek Fat Free strawberry yogurt
• 1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
• 3/4 cup frozen (thawed) reduced-fat whipped topping
• 10 fresh strawberries
• 2 tablespoons miniature semisweet chocolate chips

Details

Servings 12
Adapted from bettycrocker.com

Preparation

Step 1

1.Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottoms of two 8- or 9-inch round pans, or spray with cooking spray. In large bowl, beat cake mix, water, oil, eggs and yogurt with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pans.

2.Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 30 minutes.

3.In medium bowl, add frosting; fold in whipped topping.

4.On serving plate, place 1 cake, rounded side down. Spread with 1/3 cup frosting almost to edge. Cut about 5 strawberries into 1/4-inch slices; arrange on frosted cake. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Garnish with about 5 halved strawberries in center of cake. Sprinkle chocolate chips around outside edge of top of cake. Store loosely covered in refrigerator.



Nutrition Information:

1 Serving (1 Serving)Calories 400(Calories from Fat 150),Total Fat 16g(Saturated Fat 5g,Trans Fat 2g),Cholesterol 55mg;Sodium 420mg;Total Carbohydrate 57g(Dietary Fiber 1g,Sugars 38g),Protein 5g;Percent Daily Value*:Calcium ;Exchanges:1 1/2 Starch;0 Fruit;2 1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High