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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 15 |
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This is a really moist cake that is so good we ate the whole thing in less than two days. I used the buttery version of white cake mix and regular cherry yogurt and regular whipped topping since I don't like low-fat desserts too much. Ingredients:
1 (18 1/4 ounce) package white cake mix |
1 1/4 cups water |
1/3 cup vegetable oil |
4 egg whites |
2 (6 ounce) cartons fat free reduced-sugar cherry yogurt, divided |
1 (8 ounce) carton frozen fat-free whipped topping, thawed |
Directions:
1. In a large mixing bowl, combine the cake mix, water, oil and egg whites just until moistened.
2. Beat this cake mixture on low speed for 2 minutes.
3. Fold one carton of yogurt into the cake mixture.
4. Pour cake mixture into a 13-in x 9-in x 2-in baking dish coated with nonstick cooking spray.
5. Bake cake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
6. Cool on a wire rack.
7. Fold yogurt into whipped topping.
8. Spread whipped topping mixture over cooled cake.
9. Store in the refrigerator.
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