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.