1 (16-ounce) package sugar-free chocolate cake mix
1 1/4 cup diet cola
2 (6-ounce) containers Boston cream pie yogurt, light
1/4 cup fat-free milk
1 teaspoon vanilla extract
1 (8-ounce) (8-ounce) container frozen fat-free whipped topping, thawed
1 tablespoon chopped toffee bits candy
2 tablespoons fat-free, sugar-free caramel sauce
1.Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2.In a large bowl, combine cake mix and soda; whisk until batter is smooth. Pour into baking dish.
3.Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Let cool completely. Using the handle of a wooden spoon, poke about 30 holes over entire cake.
4.In a medium bowl, combine yogurt, milk, and vanilla; mix well. Pour mixture into holes. Evenly spread whipped topping over cake and sprinkle with toffee bits.
5.Cover and refrigerate 4 hours, or until ready to serve. Drizzle with caramel sauce just before serving. Calories 129 Calories from Fat 23 Total Fat 2.6g Saturated Fat 1.1g Trans Fat 0.0g Protein 2.0g •Cholesterol 0.4mg Sodium 206mg Total Carbohydrates 27g Dietary Fiber 1.3g Sugars 4.8g