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Caramel Crunch Cake

I received this recipe from my sister-in-law, and I love how the cake comes together with a convenient mix, water and egg whites. Crushed candy bars make a fun addition to the moist treat. —Heather Dollins of Poplar Bluff, Missouri
  • Total Time
    Prep: 15 min. Bake: 35 min. + cooling
  • Makes
    18 servings

Ingredients

  • 1 package devil's food cake mix (regular size)
  • 1-1/3 cups water
  • 5 large egg whites
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1/2 cup fat-free caramel ice cream topping
  • 5 fun-size Butterfinger candy bars, crushed
  • 1 carton (8 ounces) frozen fat-free whipped topping, thawed

Directions

  • In a large bowl, combine the cake mix, water and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • With a meat fork or wooden skewer, poke holes about 2 in. apart into cake. Slowly pour condensed milk and caramel topping over cake; sprinkle with two-thirds of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving.
Nutrition Facts
1 piece: 250 calories, 4g fat (2g saturated fat), 2mg cholesterol, 290mg sodium, 47g carbohydrate (31g sugars, 1g fiber), 5g protein.
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