Black Cherry Cake Recipe

Black Cherry Cake Recipe photo by Taste of Home

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"A friend brought this pretty pink cake to work for a birthday party," notes Judy Lentz of Emmetsburg, Iowa. "You can use any flavor of yogurt, but so far, I don't know anyone who's tried any other than black cherry because it's so delicious."

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Black Cherry Cake Recipe

Prep: 10 min. Bake: 30 min. + cooling

Yield: 15 Servings

10 30 40

Ingredients

1 package white cake mix (regular size)
1-1/4 cups water
4 egg whites
1/3 cup canola oil
1-1/2 cups (12 ounces) fat-free sugar-free black cherry yogurt, divided
1 carton (8 ounces) frozen fat-free whipped topping, thawed

Directions

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-in. x 9-in. 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 cake. Store in the refrigerator. Yield: 15 servings.

Nutritional Facts 1 piece equals 230 calories, 8 g fat (2 g saturated fat), trace cholesterol, 255 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Black Cherry Cake in Taste of Home December/January 2007, p20