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Fruit-Filled Orange Cake

1 package yellow cake mix

3/4 cup water

1/2 cup orange juice

1/2 cup egg substitute

1 egg, lightly beaten

2 T. oil

1/2 tsp. grated orange peel


6 ounce carton orange flavored yogurt

2 cups whipped topping

1 cup fresh strawberries, diced

1 cup pineapple tidbits, drained

Coat two 9-inch round baking pans with nonstick cooking spray; line with waxed paper. Coat waxed paper with nonstick cooking spray and set aside.

Combine first six ingredients and beat on low 1 minute, scraping bowl constantly. Fold in orange peel. Pour into prepared pans. Bake 350° for 18-24 minutes. Cool for 10 minutes before removing from pans.

Combine yogurt and whipped topping. Spread one-half mixture on one layer of cake. Top with one-half fruit mixture. Add second layer of cake and repeat. Store in refrigerator. Other fruit may be substituted.

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