Caramel Crunch Cake

• from Light and Tasty 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

Directions:

In a large bowl, combine the cake mix, water and egg whites; beat on low speed for 30 minutes. Beat on medium for 2 minutes. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.
Bake at 350° 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 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.