Yogurt Cake

INGREDIENTS:

  • 1 white cake mix
  • 3/4 c. water
  • 1/3 c. vegetable oil
  • 3 egg whites, beaten
  • 6 oz. strawberry or blueberry yogurt

Frosting:

  • 3 oz. instant pudding
  • 1/4 c. powdered sugar
  • 1 c. milk
  • 8 oz. Cool Whip

DIRECTIONS:

Mix everything together. Pour in a 9×13 or cookie sheet. Bake at 350° for 20-25 minutes. Frosting: Mix together pudding and powdered sugar. Whisk in milk until smooth; then add Cool Whip. Spread on cooled cake. If desired, cut cake in squares and garnish each piece with fruit matching yogurt flavor. Refrigerate.