Lemon yogurt four layer cake…

This is more than just a cake recipe to me.  Six years ago I had surgery while I was visiting my mom.  It wasn’t a planned surgery so it came with a bit of disruption and worry to me and my family.  Everything turned out fine—but recovering from surgery was still a challenge with two small kids.

My husband and I were up late one night talking with my parents and we heard the doorbell ring.  My dad answered the door and there was this sweet man from my parents’ church holding a four layer strawberry cake.  He said his wife had made it for me.  It was a beautiful cake with fresh strawberries on top.  She had heard about my surgery and wanted to do something for me.  I couldn’t believe how kind that was!!  I think we all had 2 pieces that night and stayed up laughing together and enjoying our cake.   She gave me the recipe later and it’s one of my favorites now!

You can adapt this recipe to any flavor you like.

• Lemon cake mix
• Lemon yogurt
• Large container of Cool Whip

Prepare the cake as instructed on the box but distribute the cake batter into 4 round cake pans for baking instead of two.

 

Bake about 5-10 minutes less than instructed on the box since the pans aren’t as full.

After the cakes have cooled, mix the yogurt and Cool Whip together and then layer in between the round cakes while stacking one on top of the other.  Spread the remaining Cool Whip mixture all over the cake and put fresh fruit on top for garnish.  Keep in the refrigerator until ready to serve.

This is a really light tasting dessert!! The Cool Whip and yogurt aren’t too sweet and add a hint of tang to balance the sweetness of the cake.
It’s a perfect summer dessert!

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