Caramel Crunch Cake

• 1 (18 1/4 ounce) package devil's food cake mix
• 1 1/3 cups water
• 5 egg whites
• 1 (14 ounce) can fat-free sweetened condensed milk
• 1/2 cup fat-free caramel topping
• 5 (21 g) fun-size butterfinger candy bars, crushed
• 1 (8 ounce) carton frozen fat-free whipped topping, thawed

1. In a large mixing bowl, beat the cake mix, water and egg whites until blended.
2. 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.
3. With a meat fork or wooden skewer, poke holes about 2 inches apart into cake.
4. Slowly pour condensed milk and caramel topping over cake; sprinkler with two-thirds of the crushed candy bars.
5. Spread with whipped topping; sprinkle with remaining candy bars.
6. Refrigerate until serving.

cake mix, water, egg whites, condensed milk, caramel topping, butterfinger

Taken from www.food.com/recipe/caramel-crunch-cake-170735 (may not work)