Cake
1 box white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz) strawberry yogurt
Frosting and Fruit
1 container Whipped vanilla frosting
1 quart (4 cups) strawberries
Directions
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. (I added the yogurt with the batter while mixing)
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
Original recipe - Strawberry Yogurt Cake
Original recipe - Strawberry Yogurt Cake
