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    Strawberry Yogurt Cake by Judy Riley

    Source of Recipe

    Strawberry Yogurt Cake by Judy Riley

    1 pkg. white cake mix

    3/4 c. water

    1/3 c. vegetable oil

    3 egg whites

    2 containers (8oz) strawberry yogurt

    1 container frozen whipped topping, thawed

    Preheat oven to 350 degrees. Grease and flour 13 X 9 X 2 inch pan. Beat cake mix, water, oil, egg whites and 1 container in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Bake 35-40 minutes. Cool completely. Fold 1 container yogurt into whipped topping. Spread over top of cake. Garnish with strawberries if desired. Refrigerate any remaining cake.




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