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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 18 |
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I received this recipe from my sister-in-law, and I love how the cake comes together with a convenient mix, water and egg whites. Crushed candy bars make a fun addition to the moist treat. âHeather Dollins of Poplar Bluff, Missouri Ingredients:
1 package devil's food cake mix (regular size) |
1-1/3 cups water |
5 egg whites |
1 can (14 ounces) fat-free sweetened condensed milk |
1/2 cup fat-free caramel ice cream topping |
5 fun-size butterfinger candy bars, crushed |
1 carton (8 ounces) frozen fat-free whipped topping, thawed |
Directions:
1. In a large bowl, combine the cake mix, water and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.
2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. With a meat fork or wooden skewer, poke holes about 2 in. 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 remaining candy bars. Refrigerate until serving. Yield: 18 servings.
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