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Caramel Crunch Cake
Ingredients
- 1 package Devils food cake mix
- 1 1/3 cups water
- 5 egg whites
- 1 can fat free sweetened condensed milk
- 1/2 cup fat free caramel ice cream topping
- 5 fun size butterfingers candy bars crushed
- 1 8 oz fat free whipped topping thawed
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Directions
- In a large mixing bowl, beat cake mix, water, and egg whites until blended. Pour into 9 x 13 baking pan coated with nonstick spray. Bake at 350 for 35-40 minutes or until toothpick comes out clean. Cool on wire rack.
- With a meat fork or wooden skewer, poke holes about 2 inches apart into cake. Slowly pour condensed milk and caramel over cake, sprinkle with 2/3 candy bars. Spread with whipped topping, sprinkle with remaining candy bars. Refrigerate until serving.
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