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.
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