Spicy cream cake

Ingredients:

• 1 box (500g) spiced sponge cake mix
• 1.5 tbsp. low-fat vanilla yogurt
• 3 eggs
• 1 jar (450 g) cream cheese frosting
• 1 tbsp garam masala
• 1 cup chopped walnuts

Preparation:

1. Preheat oven to 350°F (175°C). Lightly spray an angel food cake pan with cooking spray. Set aside.
2. In a large bowl, combine the cake mix, yogurt, and eggs. Beat with a mixer on low speed for 30 seconds. Scrape down the sides of the bowl; beat for 2 minutes on medium speed. Spoon the batter into the prepared pan. Bake in the preheated oven for 30–35 minutes, or until a cake tester inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes. Turn the cake out onto a wire rack and cool completely.
3. In a small bowl, mix the glaze with garam masala. Spread the glaze over the top of the cake. Sprinkle with walnuts.