Chambers Family Cookbook
Black Cherry Cake
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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
Instruktioner
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.
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