Strawberry Yogurt Layer Cake

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Strawberry Yogurt Layer Cake

one 18.25 ounce package 97% fat-free white cake mix
3 egg whites
1 3/4 cups of water
vegetable cooking spray
1/2 gallon on nonfat frozen strawberry yogurt, softened
3 cups of reduced fat frozen whipped topping, thawed
garnish: fresh strawberries

Combine the first 3 ingredients in a large mixing bowl; beat at high speed with an electric mixer 2 minutes. Pour batter into 2 (9 inch) round cakepans coated with cooking spray.
Bake at 350ºF. for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes; remove from pans, and cool completely on wire racks.
Split each layer horizontally into 2 equal layers.
Place 1 layer on a serving plate; spread top with one third of yogurt. repeat procedure with 2 layers and remaining yogurt; top with remaining layer. Cover and freeze until firm.
Spread top and sides of cake with whipped topping; freeze. Garnish, if desired. Yield: 14 servings

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