Courtney had some friends over Sunday night for dinner and a swim so I made some cakes for them and this one was the favorite. I whipped up some homemade whipped cream and sliced up some strawberries to go with it, it was pretty tasty! The recipe comes from Betty Crocker.
2 (5.3 oz each) containers Yoplait Greek Strawberry Yogurt
1 1/2 cups sugar
3/4 cup vegetable oil
2 teaspoons vanilla
2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup strawberry jam
1 1/4 cups quartered fresh strawberries
2 teaspoons sugar
1 Heat oven to 350. Spray 9 x 13″ pan with cooking spray.
2 Stir together yogurt, 1 1/2 cups sugar, oil and vanilla until well combined. Mix in eggs, 1 at a time, until well blended. Add flour, baking powder and salt and mix until smooth.
3 Pour batter into pan, spreading evenly. Stir jam until smooth then dollop over top of batter. Sprinkle with strawberries and remaining 2 teaspoons sugar.
4 Bake 45 – 50 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
Hmmm, I have some leftover raspberry jam in the fridge and the fresh berries are still available, I think i’ll try this recipe with a twist 😉 Mahalo, thanks Penny! Aloha, Auntie Doni
I would love to hear about your twist! 🙂