Monday, November 3, 2008

Strawberry Yogurt Cake

This came from the Betty Crocker website. It is a great summer dessert! The cake is light and moist because of the yogurt with a hint of strawberry flavor. I usually use a buttercream frosting instead of the store bought tub frosting.

1 white cake mix
1 (6oz.) strawberry yogurt (2/3 c.)
¾ c. water
1/3 c. vegetable oil
3 large egg whites
1½ tubs vanilla frosting
1 qt. strawberries (4 c.)

Beat cake mix, water, oil, egg whites and yogurt with electric mixer until batter is no longer lumpy. Pour batter into 2 - 9” rounds that have been greased and floured. Bake at 350ยบ for 20 – 30 minutes. Cool completely on wire rack. Meanwhile, wash and cut strawberries in half. After cake is cooled, place the first layer on platter and frost. Place strawberries on top of frosting almost to the edge of 1st layer. Top with 2nd cake layer and frost it. Place another layer of strawberries on top of frosted 2nd layer. Serve or refrigerate.
*I like to make sure the strawberries are as dry as possible before putting them on otherwise you end up with a drippy cake.

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