Cakes

Strawberry Yogurt Cake

3

Light, moist cake with a hint of strawberry flavor.

12
1 (18.25 oz.) white cake mix
3 egg whites from large eggs
3/4 c. water
1/4 c. vegetable oil
2 (6 oz.) containers strawberry yogurt
1 (8 oz.) container frozen whipped topping, thawed
1 c. fresh strawberries, sliced
1. Preheat oven to 350 F. Grease 2 9-inch round baking pans; set aside. 2. In a large mixing bowl, combine cake mix, egg whites, water, vegetable oil, and 1 container of yogurt. 3. Beat ingredients on low for 30 seconds. Turn speed to medium, and beat for another 2 minutes. 4. Divide batter evenly between pans. 5. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. 6. Cool in pan for 5 minutes. Then move to wire rack to cool completely. 7. For the topping, stir together remaining container yogurt and whipped topping until well-combined. 8. To assemble, place 1 layer cake on plate or stand. Top with half of topping and 1/2 cup sliced strawberries. 9. Place other layer of cake over topping, flat side up. Top with remaining topping and remaining strawberries. 10. Refrigerate any leftovers.
Nutritions

Calories
363

Sodium
452mg
18% DV

Fat
20g
31% DV

Protein
4g
9% DV

Carbs
41g
14% DV

Fiber
1g
7% DV
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