Do you like gooey, crunchy, chocolate cakes? If so, this one's for you! When I first saw this recipe last summer at One Perfect Bite, I bookmarked it. Recently, while turning all of my bookmarks into Pinterest pins, I revisited this recipe.
Not sure if the creators of this recipe (originally from Taste of Home) were going for low fat or not but seems that's the theme of this recipe. Low fat, maybe so but oh so delicious. This is one of those recipe where I can think of lots of variations, vanilla or lemon cake? mint cookies or another candy bar for the butterfingers. A quick and easy dessert that looks pretty enough to serve to dinner guests!
Chocolate Caramel Crunch Cake
Courtesy One Perfect Bite from Taste of Home Magazine
1 package (18-1/4 ounces) devil's food cake mix
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
1) Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking pan with nonstick cooking spray. Set aside.
2) Combine cake mix, water and egg whites in a largebowl and beat on medium speed for 2 minutes. Pour into prepared pan.
3) Bake for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
4) 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.
I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.