Strawberry Yogurt Cake

1 box Betty Crocker Super Moist golden vanilla cake mix

3/4 cup water

1/3 cup vegetable oil

3 egg whites

1 (6oz.) Yoplait strawberry yogurt

1 container Betty Crocker Whipped vanilla frosting

4 cups strawberries

Heat oven to 325. Generously grease & lightly flour 2- 8" or 2- 9" round pans. In a large bowl, beat dry cake mix, water, oil, egg whites, & yogurt on low speed for 2 minutes. Pour into pans. 

Bake 8" rounds for 26- 30 minutes. 9" for 22-26 minutes. Cool 10 minutes. Run knife around outside edge of pan to loosen; remove cake from pans & let cool on cooling rack for 1 hour. 

Place 1 cake layer on serving plate & spread 1/3 cup of frosting over layer to within 1/4" of edge. Cut about 10 strawberries into 1/4" slices; arrange on frosted layer. Top with second layer. Frost sides and top of cake  with remaining frosting. Cut remaining strawberries in half and arrange on top of cake. Store loosely cover in the refrigerator. Serves 12.

Cheese Bread

Cut a loaf of French bread in half, lengthwise
Place on foil making it 2 pieces
In a bowl, have cheddar cheese ready (2 cups grated - or as much as you like)
Mix in 3-4 thinly cut green onions (if you like them)
1/2 cup mayonnaise
1 tsp. chili powder
Mix and spread on the bread.
Add thinly sliced olives
Wrap in foil and bake at 350 degrees for 15-20 minutes or until cheese is melted.