Raspberry Yogurt Cake

We have been enjoying this cake for years.  I got the recipe from a friend years ago (wish I could remember who).  It is so simple to make, it’s almost embarrassing.  But the finished cake is so delicious, I have to share.

  • 1 white cake mix (plus ingredients to make cake)
  • 2 (6 oz) containers of yogurt (any flavor, I used Yoplait light raspberry)
  • 8 oz whipped topping (cool whip)

Preheat oven to 350 degrees F.  Prepare cake mix according to package directions.  Fold in one container of yogurt.  Pour batter into a greased 9 by 13 inch cake pan.  Bake 30-35 minutes, or until cake tester inserted near center comes out clean.  Cool cake to room temperature on a wire rack.  Chill in refrigerator at least 4 hours.

Before serving, combine remaining container of yogurt with whipped topping.  Spread over cake.  Store leftovers in the refrigerator.


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