Recipe: Strawberry Yogurt Torte (using cake mix)

STRAWBERRY YOGURT TORTE

1 (2-layer size) pkg Betty Crocker SuperMoist white cake mix
1/4 cup water
1/3 cup vegetable oil
3 egg whites
1 (6 oz) container Fat Free strawberry yogurt (2/3 cup)
2 tubs Betty Crocker Soft Whipped vanilla ready to spread frosting*
20 fresh strawberries, cut into 1/4-inch slices
assorted fresh berries and mint leaves (optional, for garnish)

TO MAKE THE CAKE:
Heat oven to 350 degrees F. Grease and flour a (15 1/2 x10 1/2 x 1 inches) jelly roll pan.

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.

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.

TO ASSEMBLE THE TORTE:
Cut cake crosswise into thirds. If necessary, trim the cake layers to even the edges. (To make frosting the cake easier, freeze the cake uncovered for about 1 hour.)

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.

Cover loosely and refrigerate at least 2 hours until chilled.

TO SERVE:
Before serving, garnish with assorted fresh berries and mint leaves, if desired. Cut into 12 slices; cut each slice in half. Cover loosely and refrigerate any remaining torte.

*Fluffy white or cream cheese ready-to-spread frosting can be used instead of the vanilla.

Makes 24 servings
Source: Recipe booklet: Celebrate, Betty Crocker, April 2000