Ingredients:
1 box red velvet cake mix
1 can zero-calorie ginger ale soda or 7 Up
1 container light red velvet yogurt
1 tub fat free whipped topping, thawed
4 reduced fat Oreo cookies, crushed
Chocolate sprinkles
Directions:
Preheat oven to 350 degrees. Liberally grease a 9x13 baking pan with cooking spray. Set aside. In a large bowl, mix together the cake mix and soda. Do not add eggs, oil or water like the package states. Let the foam subside a bit, then mix with an electric mixer for about 2 minutes or until well blended.
Pour the mixture evenly into the prepared dish. Bake for approximately for 20 minutes or until the top is set and sides begin to slightly pull away from the pan. Cool completely.
Using the handle of a wooden spoon, evenly poke holes throughout the entire cake's surface. Distribute the yogurt among the top of the cake, spreading it to fill the holes as best as you can.
Top the cake with the whipped topping. Then top with the crushed Oreos and chocolate sprinkles. Refrigerate the cake, covered, for at least 8 hours or overnight to let the cake set. Store airtight in the fridge.
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