I can't believe it's been almost two years since I 'clipped' this electronic recipe and haven't yet got to make it! I adore mango-anything and this is so delicious looking and light I couldn't wait to make it. Instead, I found the recipe around the same time I was starting a new job and balancing the job, the kids schedules, school, sports, running our household, the finances, our taxes, planning vacations, cooking, cleaning, laundry and more.... well, I forgot all about it!But tonight I found it in my files and with the sun peeking through the clouds and Spring having sprung - it's time to bring it out. Hopefully you all can get more use out of it than I've obviously gotten over the past 1 1/2 years!
Mango Yogurt Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup nonalcoholic margarita mix
1/3 cup vegetable oil
2 teaspoons grated lime peel
4 eggs
1 jar (1 lb 8 oz) sliced mango in extra-light syrup, well drained, diced
Frosting
Remaining diced mango
1 1/2 cups frozen (thawed) whipped topping
2 containers (6 oz each) Yoplait® Original 99% Fat Free mango yogurt
Heat oven to 350°F. Spray bottom only of 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, beat cake mix, margarita mix, oil, lime peel, eggs and 1 cup of the diced mango with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In blender, place remaining 1/4 cup diced mango. Cover; blend until smooth. In medium bowl, fold together whipped topping and yogurt; frost cake. Spoon small dollops of pureed mango over frosting, then swirl with back of spoon. Store in refrigerator.