Best Cake Ever

That’s the photo from the Betty Crocker website. My cake disappeared so quickly, I didn’t have time to take a picture of it. Seriously.

I made this cake for my son’s birthday, which also happens to be the Fourth of July. He asked for a vanilla cake. I found this recipe on the Betty Crocker website. It was a huge hit and so easy to make. Oh, and add Cool Whip to the ready made icing. It’s delicious.

Ingredients

1 box super moist white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz) Yoplait Original 99% Fat Free strawberry yogurt

Icing and filling
1 container Betty Crocker Whipped vanilla frosting and one small container of frozen Cool Whip mixed together
1 quart (4 cups) strawberries

Directions

Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour two 8-inch or 9-inch round pans, or spray with baking spray with flour.

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.

Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.

Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4-inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.