Caramel Crunch Cake - cooking recipe

Ingredients

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

Preparation

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.