Caramel Crunch Cake

Caramel Crunch Cake

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

In a large bowl, combine the cake mix, water, and the egg whites. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour into a 13 x 9 inch baking pan coated with baking spray. Bake at 350 F 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 a wooden skewer, poke holes about 2 inches apart in the cake. Slowly pour the condensed milk and the caramel topping over the cake. Sprinkle with two-thirds of the crushed candy bars. Spread with the whipped topping. Sprinkle with the remaining candy bars. Refrigerate until servings. Makes 18 servings