- 1 18.25 oz box moist-style cake mix -
- 1 cup fat-free Greek style yogurt -
- 1 cup water -
Pre-heat oven to 350. Spray 9x13 with non-stick spray or prepare liners for 18 cupcakes.
In a large bowl, whisk together all three ingredients. Be very careful to get out all the dry pockets of cake mix (when you think you’ve mixed enough, keep mixing for another two minutes). Pour into the 9x13 or divide evenly between the 18 cupcake liners (do not fill more than 2/3rds of the way full).
Refer to the back of the cake mix box for approximate baking times based on the size cake (or cupcakes) you are making.
In an attempt to make this non-dairy, I used plain yogurt instead of Greek style and soy-milk for extra moisture instead of the water. This was so disgusting that I just threw them all out in the garbage. I can’t imagine that the change from Greek-style milk-based yogurt to regular soy-based yogurt could have made such a difference to the texture so to me, this recipe is just a dud.
You may feel differently, so please be sure to comment if you tried this and enjoyed it!