I brought a blueberry-blackberry yogurt cake to work today as part of a Relay for Life fundraiser, and everyone in the office is asking for the recipe, which of course, I stole from my mother. So here it is.
Mom’s Yummy Yogurt Cake
1 white cake mix and the ingredients required to make it
1 container Cool Whip (I used Light)
3 6-oz containers of the yogurt of your choice (I used 1 blueberry, 1 blackberry; mom uses strawberry)
Food coloring (optional)
Mix up the cake mix as directed on the box. Then fold in 1 and 1/2 containers’ worth of yogurt. Add food coloring to make the batter whatever color is appropriate to the yogurt flavor. Bake the cake as directed on the box.
Mix the Cool Whip and the remaining yogurt. Add food coloring to make it pretty.
The cake, which ends up being very moist and a bit denser than a plain white cake, needs to be refrigerated. I used light cool whip, and I suspect you could also use light yogurt without hurting the recipe. Fruit would be a pretty, healthy garnish.