Strawberry Yogurt Cake

1 box white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz) strawberry yogurt
1 container whipped vanilla frosting
1 quart (4 cups) strawberries

1. Heat oven to 350°F (325°F 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 center 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.
High Altitude (3500-6500 ft): Increase water to 1 cup and decrease oil to 2 tablespoons when making batter.


Nutrition Info:
Serving Size: 1/12 of cake
Fat-16g
Calories-390
Carbs-57g
Carb Choices-4
Chol.-0mg

Care of Betty Crocker