Strawberries and Cream Yogurt Cake

Ingredients

• 2 containers (6 oz each) Yoplait® Original strawberry yogurt
• 1 1/2 cups plus 2 teaspoons granulated sugar
• 1/2 cup butter, melted
• 2 teaspoons vanilla
• 3 eggs
• 2 1/4 cups Gold Medal™ all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup strawberry jam
• 1 1/4 cups quartered fresh strawberries
• Powdered sugar, if desired

Instructions

1. 1

   --- Preparation ---

2. 2

   Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.

3. 3

   In large bowl, stir together yogurt, 1 1/2 cups of the granulated sugar, the melted butter and vanilla until well combined. Mix in eggs, 1 at a time, until well blended. Add flour, baking powder and salt; beat with rubber spatula or wooden spoon until smooth.

4. 4

   Pour batter into pan, spreading evenly. Stir strawberry jam until smooth. Drop by teaspoonfuls on top of batter. Sprinkle with strawberries and remaining 2 teaspoons granulated sugar.

5. 5

   Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Sprinkle with powdered sugar.

6. 6

   --- Tips ---

7. 7

   Refrigerate this cake during humid weather or in humid climates. If stored at room temperature, this very moist cake may form mold.