Ingredients
1 package white cake mix (regular size)1-1/4 cups water4 large egg whites, room temperature1/3 cup canola oil1-1/2 cups fat-free cherry yogurt, divided1 carton (8 ounces) frozen fat-free whipped topping, thawed
Preparation
In a large bowl, combine the cake mix, water, egg whites and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in 3/4 cup yogurt.
Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Place remaining yogurt in a small bowl; fold in whipped topping. Spread over cake. Store in the refrigerator.
