| 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. |
| Increase water to 1 cup and decrease oil to 2 tablespoons when making batter. |
|
| For greater portability, make the cake as directed using a greased and floured 13x9-inch rectangular pan, and bake 28 to 34 minutes. Cool completely in the pan. Spread frosting over top of cake, and garnish with 1 pint (2 cups) of strawberries. |
|
| Try other Yoplait® fruit yogurts in place of the strawberry for adventures in flavor! Match the fresh fruit with the yogurt flavor. |
Nutrition Information:
390 ( 150); 16g ( 4g, 3g); 0mg; 340mg; 57g ( 1g, 38g); 4g 0%; 45%; 8%; 6% 1 ; 3 ; 0 ; 3 4
| Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license. |