Recipe #5!

So, today is the last day of Spring Break :( I'm sad, but also happy that I only have about 7 weeks of school left until I become a Junior! I can't wait for summer :)

Anyways, on to today's recipe!
Today's Recipe: CARAMEL CRUNCH CAKE ♥

**All recipes taken from either the Taste of Home Cake Mix Treats book or the Betty Crocker Best Cupcakes and Cakes book!**

Yields: 18 servings

Ingredients:

• 1 package (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 carton (8 oz.) frozen fat-free whipped topping, thawed

Directions:

1. In a large bowl, combine cake mix, water and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pout into a 13-in. x 9-in. baking pan coated with cooking spray.
2. Bake at 350°F for 35-40 minutes or until a toothpick inserted near 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 2/3 of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving.

Hope you guys enjoyed this! It sounds delicious!

xoxo tyler