Butterfinger Cake lightened up for a calorie counting girl

This Butterfinger cake is rich and sweet but not overly sweet. To cut out some fat and calories, I use sugar free caramel, lite cool whip, and low fat sweetened condensed milk. I found the original recipe on a food blogger's site, Chief In Training, she has some great, fairly easy recipes.

1 box yellow cake mix with all ingredients listed on the box
1 can (14 oz) low fat sweetened condensed milk
1 jar (16 oz) sugar free caramel ( I don't use all of it)
1 tub (8 oz) lite cool whip
3-4 Butterfinger Candy Bars (crushed into small pieces)

Bake the cake as directed and let it cool for 10-15 minutes.

After letting the cake cool, poke holes in the cake with the end of a small wooden spoon.

While the cake is warm, pour condensed milk over, making sure the milk goes into the holes. Next, drizzle the caramel over the cake, again getting the caramel over the holes. Sprinkle some of the Butterfinger pieces over the cake and get some into the holes.

Spread the cool whip over the cake evenly. Drizzle caramel over the cool whip and sprinkle the rest of the Butterfinger pieces over the cake.

Store in the refrigerator until ready to serve and keep any leftovers in the refrigerator.

Chief In Training's Site:

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