Name: Caramel Crunch Cake
Prep time: 15 min
Cook time: 15 min
Yield: 1
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Caramel Crunch Cake

1. 1 package devil's food cake mix (regular size) -

2. 1-1/3 cups water -

3. 5 large egg whites -

4. 1 can (14 ounces) fat-free sweetened condensed milk -

5. 1/2 cup fat-free caramel ice cream topping -

6. 5 fun-size Butterfinger candy bars, crushed -

7. 1 carton (8 ounces) frozen fat-free whipped topping, thawed -

How to cook deliciously - Caramel Crunch Cake

1. Stage

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.

2. Stage

Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

3. Stage

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.