Low Fat Chocolate Caramel Decadence Cake
1 devil’s food cake mix, Betty Crocker, etc
6 egg whites
1 ½ cups water
2 tablespoons canola or other vegetable oil
1 cup Smucker’s or other brand fat free caramel topping
¾ cup fat free condensed sweetened milk
1 8-ounce container Cool Whip Free or other fat free whip topping
2 1-¼ ounce Heath or Skor English toffee candy bars or 30 Heath Bites, crushed
Preheat oven to 350 F, then lightly spray a 9 x 13-inch baking pan, metal of glass with cooking spray and set aside.
Prepare cake mix according to directions replacing the 3 eggs with 6 egg whites and the ½ cup oil with 2 tablespoons. Bake cake for 35 minutes of until a toothpick in center comes out clean. Remove from oven and allow to cool 10 minutes. Poke holes over the entire top of cake using a fork. Pour caramel topping and condensed milk over top of cake and spread to cover evenly. Cover cake and allow to chill 2 to 4 hours over night.
One to two hours before serving spread top of cake evenly with whipped topping and with English toffee chocolate pieces. Cover and return to refrigerator until ready to serve.
Makes 16 servings
Per serving:
Calories 290
Fat 5
Protein 4
Fiber 2
Sodium 354
Carbohydrates 55
WW points 6