Caramel Crunch Cake

1. 1

   In a large mixing bowl, beat the cake mix, water and egg whites until blended.

2. 2

   Pour into a 13x9-inch baking pan coated with non-stick cooking spray. Bake at 350 for 35-40 minutes. Cool on a wire rack.

3. 3

   With a meat fork or wooden skewer, poke holes about 2 inches apart into cake.

4. 4

   Slowly pour condensed milk and caramel topping over cake; sprinkler with two-thirds of the crushed candy bars.

5. 5

   Spread with whipped topping; sprinkle with remaining candy bars.

6. 6

   Refrigerate until serving.

No nutritional information available.

No additional tips available.