CARAMEL CRUNCH CAKE

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Caramel Crunch Cake image

This is like a light version of a "better than sex" cake. From Light & Tasty Dec/Jan 2006.

Provided by iluvmythomas

Categories     Dessert

Time 1h10m

Yield 18 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 154.8, Fat 5.6, SaturatedFat 1.5, Sodium 266.7, Carbohydrate 25.3, Fiber 0.8, Sugar 13.8, Protein 3

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