My mom makes this and it's one of our most favorite cakes :)
Yogurt Cake
INGREDIENTS:
1 white cake mix
2-4 eggs
4 6 oz yogurts (berry flavors work well but you can use any flavors)
1 container whipped topping
DIRECTIONS:
Mix cake mix, two of the yogurts and the same amount of water and eggs the mix calls for.
Leave out the suggested amount of oil. Pour in greased 9x13 pan.
Bake according to the box directions.
Use the toothpick test to check for done-ness.
Mix the remaining two yogurts with the whipped topping and use this to frost the cake.
Other Variations . . . .
Raspberry Yogurt Cake (Stephanie Ashcraft)
INGREDIENTS:
1 white cake mix
1 6 oz raspberry yogurt (her son requests blueberry yogurt so you can use other flavors as well)
Topping:
1 8 oz whipped topping, thawed
1 6 oz raspberry yogurt
DIRECTIONS:
Preheat oven to 350. Prepare cake according to package.
Gently stir in yogurt. Pour batter into a greased 9x13 pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean; let cool for 15-20 minutes and then chill for 4 hours.
In a bowl, mix together the whipped topping and yogurt. Spread over the cake. Store in refrigerator.
Doctored Cake Mix (Rylee Neibaur)
INGREDIENTS:
1 18 oz cake mix, desired flavor
1 3 oz pkg instant pudding, same flavor as cake
1 c sour cream or Greek yogurt
1 c vegetable oil
4 eggs
½ c milk
1 t vanilla
Pinch of salt
DIRECTIONS:
You can add extras such as chocolate chips, nuts, etc. Bake as directed.
