Strawberry Yogurt Cake

• 1 pkg. Betty Crocker super moist white cake mix
• 3/4 c. water
• 1/3 c. vegetable oil
• 3 egg whites
• 2 (6 oz.) containers Yoplait original strawberry yogurt
• 1 (4 oz.) container frozen whipped topping, thawed
• red food coloring (optional)

1. Heat oven to 350u0b0.
2. Grease and flour rectangular pan, 13 x 9 x 2-inch.
3. Beat cake mix (dry), water, oil, egg whites and 1 container yogurt in large bowl on low speed 30 seconds .
4. Beat on medium speed 2 minutes.
5. Pour into pan.
6. Bake 35 to 40 minutes or until cake springs back when touched lightly in center; cool completely.
7. Fold remaining container yogurt and 1 or 2 drops red food coloring into whipped topping.
8. Spread over top of cake. Garnish with strawberries if desired.
9. Refrigerate any remaining cake.

white cake, water, vegetable oil, egg whites, containers yoplait original, frozen whipped topping, red food coloring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=277074 (may not work)