Betty Crocker Peaches 'n Cream Cake

Why I Love This Recipe
Ingredients You'll Need
Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
1 container (6 oz) Yoplait® Original 99% Fat Free harvest peach yogurt
3/4 cup water
1/3 cup vegetable oil
3 eggs
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Topping
2 cups frozen (thawed) reduced-fat whipped topping
1 container (6 oz) Yoplait® Original 99% Fat Free harvest peach yogurt
2 cups frozen sliced peaches (from 16-oz bag), thawed, drained
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan 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, scraping bowl occasionally. Pour into pan.
Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In small bowl, mix whipped topping and 1 container yogurt until blended. Serve cake with peaches and topping mixture. Store loosely covered in refrigerator.
Questions, Comments & Reviews
More Great Recipes: Cake

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies6 Recipes
457 Downloads
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook7 Recipes
51100 Downloads
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film6 Recipes
11337 Downloads