Heavenly Strawberry Cake

Combine convenience and great taste by adding strawberry yogurt to cake mix! ...MORE + LESS -

1 box Betty Crocker* SuperMoist* White Cake Mix

3/4 cup (175 mL) water

1/3 cup (75 mL) vegetable oil

3 egg whites

1 container (175 g) low-fat strawberry yogurt

1 tub Betty Crocker* Fluffy White or Vanilla Frosting

4 cups (1 L) strawberries

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1

Heat oven to 350ºF (325ºF for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8-inch or 9-inch round pans, or spray with baking spray with flour.
2

In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes (batter will be lumpy). Pour into pans.
3

Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 25 to 30 minutes, or until toothpick inserted in centre comes out clean. 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.

Simplify: For greater portability, make the cake as directed using a greased and floured 13x9-inch rectangular pan, and bake 28 to 34 minutes. Cool completely in the pan. Spread frosting over top of cake, and garnish with 2 cups of strawberries.
Substitution: Try other fruit yogurts in place of the strawberry for adventures in flavour! Match the fresh fruit with the yogurt flavour.