Fruit-Filled Orange Cake Recipe

Ingredients

• 1 package (18-1/4 ounces) yellow cake mix
• 3/4 cup water
• 1/2 cup orange juice
• 1/2 cup egg substitute
• 1 egg, lightly beaten
• 2 tablespoons canola oil
• 1/2 teaspoon grated orange peel
• 3/4 cup (6 ounces) orange-cream yogurt
• 2 cups reduced-fat whipped topping
• 1 cup diced fresh strawberries, patted dry
• 1 cup canned unsweetened pineapple tidbits, drained and patted dry

Directions

• Coat two 9-in. round baking pans with cooking spray; line with waxed paper. Coat waxed paper with cooking spray; set aside. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat for 2 minutes. Fold in orange peel.
• Pour into prepared pans. Bake at 350° for 18-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
• In a large bowl, combine yogurt and whipped topping. In another bowl, combine strawberries and pineapple.
• Place one cake layer on a serving plate. Spread with half of the yogurt mixture; top with half of the fruit mixture. Top with second cake layer. Spread remaining yogurt mixture over top of cake; sprinkle with remaining fruit. Store in the refrigerator. Yield: 12 servings.

Fruit-Filled Orange Cake published in Light & Tasty June/July 2002, p23