Black Cherry Cake

This is from the latest Taste of Home issue. This is a really moist cake that is so good we ate the whole thing in less than two days. I used the buttery version of white cake mix and regular cherry yogurt and regular whipped topping since I don't like low-fat desserts too much.

• Ready In: 45 mins
• Serves: 15

Ingredients

• 1 (18 1/4ounce) package  white cake mix
• 1 1⁄4 cups water
• 1⁄3 cup  vegetable oil
• 4  egg whites
• 2 (6 ounce) cartons  fat free reduced-sugar cherry yogurt, divided
• 1 (8 ounce) carton  frozen fat-free whipped topping, thawed

Directions

1. In a large mixing bowl, combine the cake mix, water, oil and egg whites just until moistened.
2. Beat this cake mixture on low speed for 2 minutes.
3. Fold one carton of yogurt into the cake mixture.
4. Pour cake mixture into a 13-in x 9-in x 2-in baking dish coated with nonstick cooking spray.
5. Bake cake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
6. Cool on a wire rack.
7. Fold yogurt into whipped topping.
8. Spread whipped topping mixture over cooled cake.
9. Store in the refrigerator.