Caramel Crunch Cake

• 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

1. 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
2. coated with cooking spray.
3. Bake at 350u0b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. 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.

cake, water, egg whites, condensed milk, caramel ice cream topping, butterfinger

Taken from www.tasteofhome.com/recipes/caramel-crunch-cake/ (may not work)