Strawberry Yogurt Cake
Source of Recipe
Macklinda
List of Ingredients
Strawberry Yogurt Cake
1 Package Betty Crocker� SuperMoist� white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 6 oz container (2/3 cup) Yoplait� Original strawberry yogurt
1 tub Betty Crocker� Whipped Vanilla ready-to-spread frosting
1 qt (4 cups) strawberries
Recipe
Heat oven to 350?F. Generously grease bottoms and sides of 2 round pans, 8x1-1/2 or 9x1-1/2 inches, with shortening; lightly flour.
Beat cake mix, water, oil, egg whites and yogurt in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans.
Bake 8-inch rounds 27-32 minutes, 9-inch rounds 23-28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
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.
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