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Mix cake mix, eggs, 8 ounces of yogurt and 1-1/4 cup water. Bake as directed on box.
Mix cool whip and remaining 8 ounces of yogurt - if you had to buy 3 - 6 ounce containers, it won't hurt to add the extra yogurt to the frosting.
Do not frost the cake until entirely cool.
Keep the cake in the refrigerator - it will be way better you prepare it a day ahead of time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 47 | ||
Calories from Fat: 5 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 2.3mg | 1 % | |
Sodium 44.3mg | 2 % | |
Potassium 104.5mg | 3 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 8.2g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
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