Strawberry Yogurt Cake
Source of Recipe
Unknown
List of Ingredients
1 pkg. (2 layer) white cake mix
3/4 c. water
1/3 c. veg. oil
3 egg whites
1 6 oz. container of strawberry yogurt
8 oz. cool whip*
4 cups of strawberries, halved
Recipe
Heat oven to 350. Generously grease bundt pan. Beat cake mix, water, oil, egg whites, and yogurt in a large bowl with an electric mixer on low speed for 30 seconds. Beat at medium speed 2 minutes. Pour into bundt pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes. Run knife around side of pan to loosen cake. Remove from pan to wire rack. Cool completely, about 1 hour.
Divide cake into 2 parts by cutting horizontally through the middle. Place bottom layer on a plate. Spread with 1/3 c. of cool whip almost to the edge. Cut approx. 10 strawberries into 1/4" slices; arrange on frosted layer. Top with second layer. Frost sides and top of cake with remaining cool whip. Garnish with remaining strawberries. Store loosely covered in refrigerator.
*you can substitute regular cool whip with the new strawberry cool
whip.
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