Strawberry Yogurt Cake. . .

Tried and true recipes are always the best!

However, many years ago, I read this recipe for Strawberry Yogurt Cake
on the back of a Betty Crocker White Cake Mix 
and it is now a family tradition.

Moist, light, tasty and lovely to behold
On Crooked Creektt it's a "tried and true" Spring cake!


Strawberry Yogurt Cake

Cake:

Ingredients:
1 pkg. Betty Crocker Super Moist White Cake Mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6oz.) Yoplait Strawberry Yogurt

Directions:
Heat oven to 350 degrees. Grease and flour a 13" X 9" X 2" pan.

Beat cake mix, water, oil, egg whites and yogurt
in a large bowl on medium speed for 2 minutes.

Pour into prepared pan. 

Bake 35 to 40 minutes or until cake springs back 
when touched lightly in center; cool completely.

Icing:

Ingredients:
1 container (8oz.) Cool whip
1 container (6oz.) Yoplait Strawberry Yogurt
Red Food Coloring
Small container of fresh Strawberries

Directions:
Fold in 1 container yogurt 
and 1 to 2 drops of red food coloring into the whipped topping. 
Spread over top of cake.

Garnish with fresh strawberries.
Refrigerate remaining cake.

For a decorative effect,
slice the strawberry leaving the stem attached.

Fan the strawberries in a cluster and  on each corner of the cake.

This cake reminds me of the "Icebox Cakes" of my Youth.


Pretty enough to serve at a Ladies Luncheon or Tea,
I have taken this cake to many gatherings, meetings and potlucks.

The scenario is always the same. . .I return home with an empty pan. 

Until next time. . .