Holy Calf Cake

1 box light devils’ food cake mix
6 egg whites
½ cup applesauce
¼ cup caramel-flavored ice cream topping (the kind with no fat)
1 cup fat-free sweetened condensed milk
8 oz Cool Whip Free
1 crushed Butterfinger candy bar (2.1 oz)

Bake the cake according to the instructions on the box for a 12x9x2 inch cake, but substitute applesauce for the oil, and 2 egg whites for each whole egg.

Meanwhile, whisk together the caramel topping and sweetened condensed milk.

Then, while the cake is still hot, poke holes in it using a fork, and pour the milk/caramel mixture over the cake.

Allow the cake to cool completely in the pan, then cover it with Cool Whip and sprinkle it with the crushed Butterfinger. Makes 15 servings, no don’t eat them all in one sitting!

Nutrition facts:
265 calories, 4 g protein, 454 g carbs, 28 g fat