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Black Cherry Cake

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“This is from the latest Taste of Home issue. This is a really moist cake that is so good we ate the whole thing in less than two days. I used the buttery version of white cake mix and regular cherry yogurt and regular whipped topping since I don't like low-fat desserts too much.”

Ingredients Nutrition

  • 1 (18 1/4 ounce) package white cake mix
  • 1 14 cups water
  • 13 cup vegetable oil
  • 4 egg whites
  • 2 (6 ounce) cartons fat free reduced-sugar cherry yogurt, divided
  • 1 (8 ounce) carton frozen fat-free whipped topping, thawed


  1. In a large mixing bowl, combine the cake mix, water, oil and egg whites just until moistened.
  2. Beat this cake mixture on low speed for 2 minutes.
  3. Fold one carton of yogurt into the cake mixture.
  4. Pour cake mixture into a 13-in x 9-in x 2-in baking dish coated with nonstick cooking spray.
  5. Bake cake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool on a wire rack.
  7. Fold yogurt into whipped topping.
  8. Spread whipped topping mixture over cooled cake.
  9. Store in the refrigerator.

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