Kerry
Tue, 22 Mar 2005 20:25:14 -0800
Prep:
20 min
Start To Finish:
3 hr 55 min
Makes 24 servings
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TIPS from the kitchens
Substitution
Fluffy white or cream cheese ready-to-spread frosting can be used instead
of the vanilla. Click here for Betty's Tips for Ready-to-Spread Frosting (in
Tubs).
Success
Trim the cake layers to make the edges even, if necessary. So the cake
will be easier to frost, freeze the cake thirds uncovered for about 1 hour.
Variation
Tote this cake easily when you bake it in a 13x9x2-inch pan. Grease the
bottom of the pan, make the cake as directed and bake 35 to 40 minutes. Spread
frosting over the completely cooled cake, and top with 2 cups (1 pint) of
sliced strawberries.
Variation
Show off a cake on a pedestal when you've baked it in 2 layers. Grease
and flour 2 round pans, 8x1 1/2 or 9x1 1/2 inches, make the cake as directed
and bake the layers for 30 to 35 minutes. Fill the layers with some of the
frosting and sliced strawberries. Then frost the side and top of the cake, and
top with the rest of the strawberries. Click here for Betty's Tips for Baking
Layer Cakes.
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Strawberry Yogurt Torte
Sliced fresh strawberries are sandwiched between cake layers and
frosting to make this dessert a winner!
1 package Betty Crocker® SuperMoist® white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 ounces) Yoplait® Original strawberry low-fat
yogurt
2 tubs Betty Crocker® Whipped vanilla ready-to-spread
frosting
20 fresh strawberries, cut into 1/4-inch slices
Assorted fresh berries, if desired
Fresh mint leaves, if desired
1. Heat oven to 350ºF. Grease and flour jelly roll pan, 15 1/2x10
1/2x1 inch.
2. Beat cake mix (dry), water, oil, egg whites and yogurt
in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed
2 minutes. Pour into pan.
3. Bake 20 to 25 minutes or until toothpick inserted in
center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool
completely, about 1 hour.
4. Cut cake crosswise into thirds. Place one-third on flat
serving plate; spread with 1/2 cup of the frosting. Arrange half of the sliced
strawberries on frosting. Repeat with another third of cake, 1/2 cup of the
frosting and remaining strawberries. Top with remaining third of cake. Frost
side of torte with thin coat of frosting to seal in crumbs, then frost side and
top.
5. Cover loosely and refrigerate at least 2 hours until
chilled. Before serving, garnish with berries and mint leaves. Cut into 12
slices; cut each slice in half. Store loosely covered in refrigerator.
1 Serving: Calories 255 (Calories from Fat 90 ); Total Fat 10 g
(Saturated Fat 6 g); Cholesterol 0mg; Sodium 160 mg; Total Carbohydrate 39 g
(Dietary Fiber 0g); Protein 2 g
% Daily Value: Vitamin A 0%; Vitamin C 4 %; Calcium 2 %; Iron 0%
Exchanges: 1 Starch; 1 1/2 Fruit; 2 Fat
The trademarks referred to herein are trademarks of General Mills, Inc. or
its affiliates.
Printed from BettyCrocker.com © 2005 and ®/T General Mills
All Rights Reserved
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