Black Cherry Cake

재료

1 pkg white cake mix

1 ¼ c water

4 egg whites

⅓ c oil

2 cartons (6 oz each) fat-free reduced-sugar black cherry yogurt, divided

1 carton (8oz) frozen fat-free whipped topping, thawed

방향

In a large bowl combine the cake mix, water, egg whites and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Fold in one carton of yogurt.

Pour into a 13 x 9 baking dish coated with cooking spray.

Bake at 350° for 30 – 35 minutes or until a toothpick inserted near the center comes out clean.

Cool on a wire rack.

Place remaining yogurt in a small bowl; fold in whipped topping.

Spread over the cake.

Store in the refrigerator.