Caramel Crunch Cake

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (18 1/4 oz.) devil's food cake mix
1 1/3 c. water
5 egg whites
1 can (14 oz.) fat-free sweetened condensed milk
1/2 c. fat-free caramel ice cream topping
5 fun-size Butterfinger candy bars, crushed
1 carton (8 oz.) frozen fat-free whipped topping, thawed

Directions:
In a large bowl, combine the cake mix,w ater and egg whites; beat on low speed for 30 seconds.  Beat on medium speed for 2 minutes.  Pour into a 9x13 baking pan coated with cooking spray.

Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.  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; sprinkle with two-thirds of the crushed candy bars.  Spread with whipped topping; sprinkle with the remaining candy bars.  Refrigerate until serving.