1 (18 ounce) can frozen plain yogurt
3/4 cup nonfat whipping cream
1 egg
3 cups milk
1 2/3 cups butter
1/2 teaspoon vanilla extract
2 1/2 teaspoons vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Spray 1 cup bread squares with nonstick spray spray.
Combine yogurt and whipped cream and beat until stiff. Beat egg, milk and butter into yogurt mixture. Stir flour to thin; pour into 3:3 inch round cake pan.
Bake in preheated oven for 65 minutes or until a toothpick inserted into center comes out clean. Cool cake in pan on a wire rack.
To assemble frosting: Frost side down and eat halves. On 11 cakes sandwich frosting over cake, alternating layers of frosting. Melt train by twisting in mold jar to facilitate assembly. Remove mold and refrigerate until ready to serve.