BLACK CHERRY CAKE

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Black Cherry Cake image

This is from the latest Taste of Home issue. This is a really moist cake that is so good we ate the whole thing in less than two days. I used the buttery version of white cake mix and regular cherry yogurt and regular whipped topping since I don't like low-fat desserts too much.

Provided by Laura O.

Categories     Dessert

Time 45m

Yield 15 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) package white cake mix
1 1/4 cups water
1/3 cup vegetable oil
4 egg whites
2 (6 ounce) cartons fat free reduced-sugar cherry yogurt, divided
1 (8 ounce) carton frozen fat-free whipped topping, thawed

Steps:

  • In a large mixing bowl, combine the cake mix, water, oil and egg whites just until moistened.
  • Beat this cake mixture on low speed for 2 minutes.
  • Fold one carton of yogurt into the cake mixture.
  • Pour cake mixture into a 13-in x 9-in x 2-in baking dish coated with nonstick cooking spray.
  • Bake cake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  • Cool on a wire rack.
  • Fold yogurt into whipped topping.
  • Spread whipped topping mixture over cooled cake.
  • Store in the refrigerator.

Nutrition Facts : Calories 195.4, Fat 8.6, SaturatedFat 1.2, Sodium 245.8, Carbohydrate 27.2, Fiber 0.3, Sugar 19, Protein 2.5

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