Strawberry Yogurt Cake

 

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 two 8-inch or 9-inch round pans, or spray with baking spray with flour.
• 2 In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
• 3 Bake as directed on box for 8- or 9-inch rounds. 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.