Caramel Crunch Cake

Recipe by iluvmythomas
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) package devil's food cake mix
  • 1 13
    cups water
  • 5
    egg whites
  • 1
    (14 ounce) can fat-free sweetened condensed milk
  • 12
    cup fat-free caramel topping
  • 5
    (21 g) fun-size butterfinger candy bars, crushed
  • 1
    (8 ounce) carton frozen fat-free whipped topping, thawed
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DIRECTIONS

  • In a large mixing bowl, beat the cake mix, water and egg whites until blended.
  • Pour into a 13x9-inch baking pan coated with non-stick cooking spray. Bake at 350 for 35-40 minutes. Cool on a wire rack.
  • With a meat fork or wooden skewer, poke holes about 2 inches apart into cake.
  • Slowly pour condensed milk and caramel topping over cake; sprinkler with two-thirds of the crushed candy bars.
  • Spread with whipped topping; sprinkle with remaining candy bars.
  • Refrigerate until serving.
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