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Cake Mix Strawberry Yogurt Cake




Source of Recipe


Betty Crocker “Super Moist Cake Mix Magic” Booklet


Recipe Introduction


This cake was surprisingly good. The good strawberries I found helped a lot, but the cake itself has a lot of good flavor from the yogurt. The only changes that I would make are to chop the filling strawberries fairly small (it would be easier to cut and would give more fresh-strawberry flavor in each bite) and, if you don’t make your own frosting, use the Whipped whipped cream or Whipped white frosting. If you want to serve the cake room temperature (I don’t care for cold cake), get everything ready and don’t frost until the last hour or so before your guests arrive. You can place the halved strawberries on top at the very last minute. DO store the leftovers in the fridge.


List of Ingredients




1 box Betty Crocker Super Moist white cake mix
3/4 c. water
1/3 c. vegetable oil
3 egg whites
1 (6 oz.) container Yoplait Original 99% fat free strawberry yogurt
1 container Betty Crocker Whipped vanilla frosting
1 qt. (4 cups) fresh strawberries


Recipe



Heat oven to 350 degrees. Spray two (8 or 9-inch) round cake pans with cooking spray and line bottoms with parchment rounds.

Mix the cake mix, water, oil, egg whites and yogurt in the bowl of an electric mixer on low for 30 seconds. Increase the speed to medium and mix for 2 minutes, scraping the bowl as needed. Pour evenly into the pans. Bake and cool as directed on box.

When completely cool, place one of the cake layers on a surface and spread 1/3 c. of the frosting almost to the edge. Cover with about 10 of the strawberries sliced [this is where I would roughly chop them instead – K.]. Place the other layer on top and frost the top and sides of the cake. Decorate with the remaining strawberries sliced in half. Store in refrigerator, loosely covered.