Ingredients
1 package devil’s food cake mix (regular size)1-1/3 cups water5 large egg whites1 can (14 ounces) fat-free sweetened condensed milk1/2 cup fat-free caramel ice cream topping5 fun-size Butterfinger candy bars, crushed1 carton (8 ounces) frozen fat-free whipped topping, thawed
Preparation
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.
