Peaches 'n Cream Cake

By kayjayjohnson

Ingredients

• Cake
• 1 box Betty Crocker® SuperMoist® yellow cake mix
• 1/4 cup Gold Medal® all-purpose flour
• 1 cup Yoplait® Original 99% Fat Free creamy harvest peach yogurt (from 2-lb container)
• 1/2 cup water
• 1/4 cup vegetable oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 3 eggs
• Topping
• 1 1/2 cups frozen (thawed) reduced-fat whipped topping
• 1 cup Yoplait® Original 99% Fat Free creamy harvest peach yogurt (from 32-oz container)
• 2 cups frozen sliced peaches (from 16-oz bag), thawed, drained

Preparation

Step 1

Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.

In large bowl, beat cake mix, flour, 1 cup yogurt, the water, oil, ginger, nutmeg and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In small bowl, mix whipped topping and 1 cup yogurt until blended. Serve cake with peaches and topping mixture. Store loosely covered in refrigerator.