Strawberry Yogurt Torte Ingredients 1 box Betty Crocker® SuperMoist® 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 2 containers Betty Crocker® Whipped vanilla frosting 20 fresh strawberries, cut into 1/4-inch slices Assorted fresh berries, if desired Fresh mint leaves, if desired Directions Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour 15x10x1-inch pan, or spray with baking spray with flour. In large bowl, beat dry cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes (batter will be lumpy). Pour into pan. Bake 24 to 28 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Cut cake crosswise into thirds. Place one- third on flat serving plate; spread with 1/2 cup of the frosting. Arrange half of the sliced strawberries on frosting. Repeat with another third of cake, 1/2 cup of the frosting and remaining strawberries. Top with remaining third of cake. Frost side of torte with thin coat of frosting to seal in crumbs, then frost side and top. Cover loosely and refrigerate at least 2 hours until chilled. Before serving, garnish with berries and mint leaves. Cut into 12 slices; cut each slice in half. Store loosely covered in refrigerator. Back