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Black Cherry Cake

A friend brought this pretty pink cake to work for a birthday party. 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. —Judy Lentz, Emmetsburg, Iowa
  • Total Time
    Prep: 10 min. Bake: 30 min. + cooling
  • Makes
    15 servings

Ingredients

  • 1 package white cake mix (regular size)
  • 1-1/4 cups water
  • 4 large egg whites, room temperature
  • 1/3 cup canola oil
  • 1-1/2 cups fat-free 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 3/4 cup yogurt.
  • Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 piece: 230 calories, 8g fat (2g saturated fat), 0 cholesterol, 255mg sodium, 34g carbohydrate (18g sugars, 1g fiber), 3g protein.

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