Servings 12
Prep Time 25 min
Total Time 1 hr 5 min
Ingredients
Cake
- 1
- box Betty Crocker® SuperMoist® milk chocolate cake mix
- 3/4
- cup water
- 1/3
- cup vegetable oil
- 3
- eggs
- 1
- container (6 oz) Greek Fat Free strawberry yogurt
Frosting and Decorations
- 1
- container Betty Crocker® Whipped fluffy white frosting
- 3/4
- cup frozen (thawed) reduced-fat whipped topping
- 10
- fresh strawberries
- 2
- tablespoons miniature semisweet chocolate chips
Directions
- 1Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
- 2Bake 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 30 minutes.
- 3In medium bowl, add frosting; fold in whipped topping.
- 4On serving plate, place 1 cake, rounded side down. Spread with 1/3 cup frosting almost to edge. Cut about 5 strawberries into 1/4-inch slices; arrange on frosted cake. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Garnish with about 5 halved strawberries in center of cake. Sprinkle chocolate chips around outside edge of top of cake. Store loosely covered in refrigerator.
- 1Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
- 2Bake 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 30 minutes.
- 3In medium bowl, add frosting; fold in whipped topping.
- 4On serving plate, place 1 cake, rounded side down. Spread with 1/3 cup frosting almost to edge. Cut about 5 strawberries into 1/4-inch slices; arrange on frosted cake. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Garnish with about 5 halved strawberries in center of cake. Sprinkle chocolate chips around outside edge of top of cake. Store loosely covered in refrigerator.
Expert Tips
You can bake the cake layers a day in advance and wrap them well in plastic wrap. The cake layers can also be frozen for up to a month if packaged in freezer bags.
You can make this cake in a 13x9-inch pan following directions on the box. Frost, and top the cake with sliced strawberries. The mini chips can be sprinkled over the top or just around the outside edge of the cake.
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