1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
3/4 cup water
1/3 cup vegetable oil
1 container (6 oz) Yoplait® Greek Fat Free strawberry yogurt
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
3/4 cup frozen (thawed) reduced-fat whipped topping
10 fresh strawberries
2 tablespoons miniature semisweet chocolate chips
1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottoms of two 8- or 9-inch round pans, or spray with cooking spray. In large bowl, beat cake mix, water, oil, eggs and yogurt with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pans.
2. Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 30 minutes.
3. In medium bowl, add frosting; fold in whipped topping.
4. On serving plate, place 1 cake, rounded side down. Spread with 1/3 cup frosting almost to edge. Cut about 5 strawberries into 1/4-inch slices; arrange on frosted cake. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Garnish with about 5 halved strawberries in center of cake. Sprinkle chocolate chips around outside edge of top of cake. Store loosely covered in refrigerator.
You can bake the cake layers a day in advance and wrap them well in plastic wrap. The cake layers can also be frozen for up to one month if packaged in freezer bags.
You can make this cake in a 13x9-inch pan following directions on the box. Frost, and top the cake with sliced strawberries. The mini chips can be sprinkled over the top or just around the outside edge of the cake.