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.

2.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.

3.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.

4.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

Yield: 16 servings each at approximately 290 calories; 5.2 grams total fat; 8 gram saturated
fat; 4 milligram cholesterol; 55.6 grams carbohydrate; 1.7 grams fiber; 4.1 grams protein; 354
milligrams sodium.

Compare with 407 calories vs. 290 and 19.3 grams fat vs. 5.2

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