Yum-O

I asked my friend, Michelle Goodwin, who happens to be a cupcake guru, for a delicious recipe and she offered this one.  I have to say, I looooove it!   She also has a version that uses applesauce instead of oil.  Enjoy!!!

STRAWBERRY YOGURT CAKE
1 package white cake mix
¾ cup water
1/3 cup vegetable oil
3 egg whites
2 containers (6 ounces each) Yoplait strawberry yogurt
1 or 2 drops red food color, if desired
8 ounces Cool-Whip topping, thawed

Heat oven to 350 degrees. Grease bottom and sides of rectangular pan, 13x9x2 inches (you can make a double layer round cake, or cupcakes-follow baking directions on the box); lightly flour. Beat cake mix, water, oil, egg whites and 1 container yogurt in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean; cool completely. Stir together yogurt and food color; fold in whipped topping. Spread over cake. Garnish with strawberries if desired. Refrigerate any remaining cake. Makes 16 servings.