Ingredients for Black Cherry Cake
- White Cake Mix
- 1/2 cup water
- Vegetable Oil
- 3 large egg whites
- Fat Free Reduced Sugar Cherry Yogurt
- Frozen Fat Free Whipped Topping
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How to Make Black Cherry Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large mixing bowl, combine one (15.25 ounce) box of white cake mix, 1/2 cup water, 1/3 cup vegetable oil, and 3 large egg whites. Mix with an electric mixer on low speed just until moistened.
- Beat on low speed for 2 minutes.
- Gently fold in one (16 ounce) container of cherry yogurt.
- Pour batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- While the cake cools, in a separate bowl, gently fold one (8 ounce) container of whipped topping into another (16 ounce) container of cherry yogurt.
- Once the cake is completely cool, spread the whipped topping mixture evenly over the top.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
76g
Fat
6g
Carbs
9g
