Carmel Crunch Cake

Photo by Carla W.
Adapted from bing.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bing.com

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

Directions

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. 18 servings 250 calories

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