* Exported from MasterCook *
Strawberry Yogurt Torte
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Betty Crocker® SuperMoist® white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container Yoplait® Original strawberry low-fat yogurt -- (6
ounces)
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
Description:
"Sliced fresh strawberries are sandwiched between cake layers and frosting
to make this dessert a winner!"
S(Internet Address):
"http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=34837";
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Per Serving (excluding unknown items): 764 Calories; 73g Fat (84.7% calories
from fat); 12g Protein; 18g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;
172mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 Fruit; 14 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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