|
|
Instructions |
|
|
|
Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly fl our bottoms and sides of two 8-inch or 9-inch round pans, or spray with baking spray with fl our.
|
|
|
|
In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds;beat on medium speed 2 minutes (batter will be lumpy). Pour into pans.
|
|
|
|
Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds
25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
|
|
|
|
Spread 1/3 cup frosting over 1 cake layer to within 1/4
inch of edge. Cut about 10 strawberries into 1/4-inch
slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.
|
|
|
|
Originally Submitted
10/2/2010
|
