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Strawberry Yogurt Cake

Serves: 12

Print this Recipe

Prep: 20 min Bake: 32 min Cool: 1 hr 10 min
12 TO 16 SERVINGS



   1 package Betty Crocker SuperMoist white (vanilla) cake mix
   3/4 cup water
   1/3 cup vegetable oil
   3 egg whites
   1 (6-ounce) container strawberry yogurt (2/3 cup)
   1 quart strawberries (4 cups)
   1 tub Betty Crocker Whipped vanilla ready-to-spread frosting or
   Vanilla Buttercream Frosting (see Fabulous Frostings and Glazes chapter)


1 Heat oven to 350°. Generously grease bottoms and sides of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening; lightly flour.
2 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.
3 Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes;
remove pans to wire 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.

High Altitude (3500 to 6500 feet): Do not use 8-inch rounds.

1 Serving: Calories 400 (Calories from Fat 155); Fat 17g (Saturated 8g); Cholesterol 0mg; Sodium 310mg; Carbohydrate 59g (Dietary Fiber 1g); Protein 4g. % Daily Value: Vitamin A 0%; Vitamin C 20%; Calcium 4%; Iron 4%.

Betty's Tip For greater portability, make the cake as directed using a greased and floured rectangular pan, 13 x 9 x 2 inches, and bake 35 to 40 minutes. Cool completely in pan. Spread frosting over top of cake. Garnish with 1 pint (2 cups) of strawberries.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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