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.