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When I was searching for easy recipes the other day, I stumbled across this desert recipe. Made it this morning and it was both simple and delicious. I used sugar-free yellow cake mix and made it into cupcakes - they are moist but not too moist, and the recipe is tasty and original in my opinion. I wonder how it would work with other yogurt flavors, like white cake + strawberry yogurt. Might be worth giving it a try some day.
Ingredients
for Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
1/4 cup Gold Medal® all-purpose flour
1 cup Yoplait® Original 99% Fat Free creamy harvest peach yogurt (from 2-lb container)
1/2 cup water
1/4 cup vegetable oil
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs
Topping
1 1/2 cups frozen (thawed) reduced-fat whipped topping
1 cup Yoplait® Original 99% Fat Free creamy harvest peach yogurt (from 32-oz container)
2 cups frozen sliced peaches (from 16-oz bag), thawed, drained
Baking Instructions
1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
2. In large bowl, beat cake mix, flour, 1 cup yogurt, the water, oil, ginger, nutmeg and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4. In small bowl, mix whipped topping and 1 cup yogurt until blended. Serve cake with peaches and topping mixture. Store loosely covered in refrigerator.
Ingredients
for Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
1/4 cup Gold Medal® all-purpose flour
1 cup Yoplait® Original 99% Fat Free creamy harvest peach yogurt (from 2-lb container)
1/2 cup water
1/4 cup vegetable oil
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs
Topping
1 1/2 cups frozen (thawed) reduced-fat whipped topping
1 cup Yoplait® Original 99% Fat Free creamy harvest peach yogurt (from 32-oz container)
2 cups frozen sliced peaches (from 16-oz bag), thawed, drained
Baking Instructions
1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
2. In large bowl, beat cake mix, flour, 1 cup yogurt, the water, oil, ginger, nutmeg and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4. In small bowl, mix whipped topping and 1 cup yogurt until blended. Serve cake with peaches and topping mixture. Store loosely covered in refrigerator.
