Strawberry Yogurt Cake


  • 1 package white cake mix
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 12 ounces Darigold Strawberry Yogurt
  • 3 egg whites
  • 4 ounces frozen whipped topping, thawed
  • Red food coloring, if desired


Heat oven to 350°. Grease and flour a 13x9x2-inch pan. Beat dry cake mix, water, oil, egg whites and 6 ounces yogurt in large bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes; pour batter into pan. Bake 35-40 minutes or until cake springs back when touched lightly in the center; cool completely.

Fold 6 ounces yogurt and 1 or 2 drops red food coloring into whipped topping; spread over top of cake. Garnish with strawberries if desired. Refrigerate any remaining cake.


Preparation: 10 minutes Cooking: 40 minutes