Strawberry Yogurt Cake
By: Betty Crocker
Prep Time:20 min
Start to Finish:2 hr
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
1 container Betty Crocker® Whipped vanilla frosting
1 quart (4 cups) strawberries
1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8-inch or 9-inch round pans, or spray with baking spray with flour.
2. In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes (batter will be lumpy). Pour into pans.
3. 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 1 hour.
4. Spread 1/3 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.
High Altitude (3500-6500 ft): Increase water to 1 cup and decrease oil to 2 tablespoons when making batter.
1 Serving: Calories 390 (Calories from Fat 150); Total Fat 16g (Saturated Fat 4g, Trans Fat 3g); Cholesterol 0mg; Sodium 340mg; Total Carbohydrate 57g (Dietary Fiber 1g, Sugars 38g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin C 45%; Calcium 8%; Iron 6% Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.